Recipes Firecracker Shrimp with Blue Cheese Dressing 5.0 (1) 1 Review Insisting that "there is no better Sunday couch chow for the start of football season," Andrew Zimmern says these fiery shrimp should be served with Crystal brand hot sauce, which he calls "perfectly balanced." Bonus: it's available everywhere. Slideshow: Incredible Shrimp Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Madeleine Hill Active Time: 35 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients Dressing ⅓ cup mayonnaise ⅓ cup sour cream 3 tablespoons red wine vinegar 1 tablespoon dill (finely chopped) 1 teaspoon Worcestershire sauce ¼ pound Maytag blue cheese Salt Pepper Shrimp 1 egg (large) ¼ cup buttermilk 1 ¾ pounds shrimp (large shelled and deveined, tails intact) Vegetable oil (for frying) 1 cup cornstarch Salt ¼ cup Crystal hot sauce 4 tablespoons unsalted butter (melted) Celery sticks (for serving) Directions Make the Dressing In a food processor, combine everything except the salt and pepper and puree until nearly smooth. Scrape into a medium bowl and season with salt and pepper. Make the Shrimp In a large bowl, beat the egg with the buttermilk. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour. In a large saucepan, heat 1 1/2 inches of vegetable oil to 375°. Line a large baking sheet with paper towels. Spread the cornstarch in a shallow bowl. In three batches, remove the shrimp from the buttermilk mixture, allowing the excess to drip off, and dredge in the cornstarch. Add the shrimp to the hot oil and fry over high heat, turning occasionally, until golden and just cooked through, about 4 minutes. Using a slotted spoon, transfer the shrimp to the baking sheet and season with salt. In a large bowl, whisk the hot sauce with the melted butter. Add the fried shrimp and toss well. Transfer to a serving platter and serve right away with the blue cheese dressing and celery sticks. Rate it Print