Recipe by Chef Derrick Prince Servings: 2 Total Time: 40 minutes
Fried Shrimp Ingredients:
• 1lb Medium Shrimp, Peeled & Deveined
• 1 cup Corn Starch
• 1/2 cup Water
• 1 tsp Celery Salt
• Frying oil
Celery & Carrot “Pico” Ingredients:
• 1/2 cup Diced Celery
• 1/2 cup Diced Carrot
• 1/4 cup Diced Red onion
• 2 tsp chopped Parsley
• 1/4 cup Buttermilk
• Juice from Half a lemon
• 1 tsp celery salt
• 1 tsp Black Pepper
Buffalo Sauce Ingredients:
• 1/2 cup Hot Sauce
• 4 tbl Butter
• 1 tsp white vinegar
Blue Cheese Sauce Ingredients: Garnishes:
• 2.5 oz Blue Cheese (divided in half) • Corn Tortillas
• 1/4 cup Buttermilk • Lemon Wedges
• Juice from Half a Lemon • Parsley
• 1 tsp Celery salt • Extra Hot Sauce!
• 1 tsp black pepper
• 1/4 C sour cream
1. Make the "pico" by combining all the ingredients (Carrots, Celery, Red Onion, Parsley, Buttermilk and juice from half a lemon) and mixing thoroughly. Season it to taste with celery salt and pepper and then set aside in the fridge.
2. Make the buffalo sauce. Heat the hot sauce and vinegar in a small pan over medium heat. When it's very hot, slice the butter and whisk in. Once combined turn the heat to low or even off - we will reheat it when we are ready to coat the shrimp.
*Franks is the go to for making traditional buffalo sauce. Feel free to mix it up but be warned that every other hot sauce is much hotter than franks and you will have to adjust to your taste.
3. Make the blue cheese sauce. Add half the blue cheese to a food processor with the lemon juice, celery salt, black pepper and buttermilk. If you don’t have a food processor, combine in a mixing bowl and mix the cheese into the other ingredients as best you can with a wooden spoon or heavy spatula. Process until the cheese is incorporated and the mixture is smooth. Transfer to a mixing bowl then add the sour cream and fold in. Crumble in the rest of the blue cheese so there is some texture. Adjust seasoning as needed.
4. Time to fry the shrimp! Combine the corn starch, water, and salt. Mix well. It will be thick and watery at the same time. Add the shrimp and coat well. 5. Set your fryer to 350 degrees or if using a heavy pot on your stove, heat the oil until a thermometer registers 350 degrees. Add the shrimp one at a time, letting excess batter fall off before you put in fryer. Stir and agitate shrimp during frying to prevent sticking. Fry for 2-2.5 minutes. Take out and drain excess oil.
6. Reheat buffalo sauce until warm and then toss shrimp in sauce until fully coated.
7. Heat 6 tortillas in a pan flipping after 1 minute. Put shrimp inside center of tortilla, spoon over some blue cheese sauce, then top with the celery & carrot “pico”. I like to garnish with some torn parsley, a lemon wedge, and a side of the hot sauce because its never hot enough.