Photo Credit: Lauren Volo
A delicious twist on the typical cocktail shrimp appetizer, this is perfect for the holidays or year-round entertaining.
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
For the Shrimp:
1 pound jumbo shrimp, peeled and deveined
1 1⁄4 cup hot sauce, such as Frank’s, plus 2 tablespoons for serving
4 garlic cloves, smashed and coarsely chopped
1 teaspoon lemon zest, from 1 large lemon
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon salt
For the Sauce:
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped shallot
1⁄4 teaspoon cumin
1⁄4 teaspoon smoked paprika
1 cup heavy cream, at room temperature1⁄3 teaspoon kosher salt
4 ounces fresh goat cheese, at room temperature
1 tablespoon chopped chives
1 tablespoon chopped parsley
Prepare the shrimp: In a medium bowl, toss the shrimp with 1⁄4 cup of the hot sauce, garlic, lemon zest, and oil. Cover with plastic wrap and allow to sit at room temperature for 15 minutes.
Meanwhile, make the sauce: Heat a small saucepan over medium heat. Add the olive oil and shallot and sauté the shallot for about 2 minutes. Add the cumin and paprika and continue to cook, stirring with a wooden spoon, for 1 more minute. Add the heavy cream and salt. Reduce the heat to low and simmer that mixture for about 5 minutes. It should thicken slightly. Now whisk in the goat cheese a little at a time until fully incorporated and smooth. Remove from the heat and allow the sauce to cool for 5 minutes. Stir in the chives and parsley.
Preheat your grill or grill pan to medium-high heat. Season the shrimp with 1⁄2 teaspoon of salt and grill for about 2 to 3 minutes per side or until opaque all the way through. Remove to a clean bowl and toss with the remaining 2 tablespoons of hot sauce. Serve with the goat cheese dipping sauce.