Photo: Dana DeVolk
Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
11 ingredients
Makes 6 (hors d’oeuvre) servings
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Estimated Nutrition (whole recipe, rough)
740
Calories
58g
Protein
43g
Fat
35g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blue Cheese | 1 oz (28g) | 100 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sour cream
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crumbled blue cheese (2 ounces)
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoon milk
- 18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
- 2 tablespoons olive oil
- 1/2 stick unsalted butter, melted
- 1/4 cup hot sauce such as Frank’s RedHot
- 1/2 bunch celery, cut into 4-inch sticks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes