Rachael Ray's Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter - Rachael Ray Every Day

Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter

This shrimp really knows how to party—there’s a boilermaker (that’s a shot of whiskey and a beer) in it!
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boilermaker buffalo shrimp corn blue cheese butter

Recipe by Rachael Ray

  • 4Servings

Ingredients

Fried Shrimp

  • 1 1/2 lb. peeled and deveined large shrimp (about 28 shrimp), tails on

  • Safflower, vegetable, or canola oil (about 5 to 6 cups), for frying

  • 1 1/2 cups flour

  • 2 tbsp. cornstarch

  • 1 tsp. baking powder

  • 1 tsp. granulated garlic

  • 1 tsp. granulated onion

  • 1 tsp. salt

  • 1 bottle (12 oz.) lager beer

Sauce

  • 5 tbsp. butter

  • 2 to 3 large cloves garlic, finely chopped or grated

  • 1 shot (1 1/2 oz.) bourbon whiskey

  • About 1/3 cup hot sauce (I like Frank’s RedHot)

  • About 2 tsp. Worcestershire sauce

Corn

  • 4 large ears corn, husked and rinsed

  • 6 tbsp. butter, at room temperature

  • 1 cup smoked blue cheese (I like Oscar’s Smokehouse) or other blue cheese, crumbled

  • 2 tbsp. finely chopped fresh chives or scallions

  • 1 tbsp. finely chopped fresh flat-leaf parsley

  • 1 tbsp. finely chopped fresh thyme

  • 2 cloves garlic, grated or pasted

  • Salt and pepper

  • Chopped celery leaves, for garnish

Preparation

1. Rinse the shrimp; drain. Preheat the oven to 275°.

2. In a tabletop fryer or large Dutch oven, heat the oil over medium-high until a deep-fry thermometer registers 360°.

3. In a large bowl, whisk the flour, cornstarch, baking powder, granulated garlic, granulated onion, and salt. Gradually whisk in the beer.

4. Working with about 7 shrimp at a time, dunk the shrimp in the batter. Fry until deep golden brown, about 5 minutes per batch; return the oil to 360° between batches. Transfer to a wire rack set inside a rimmed baking sheet to drain and keep warm in the oven.

5. For the sauce, heat a large skillet over medium. Add the butter and let it melt. Add the garlic and swirl for a minute. Remove from heat. Add the bourbon. Return the pan to heat. Add the hot sauce and Worcestershire and swirl until the sauce reduces slightly, about a minute.

6. Meanwhile, for the corn, heat a grill, grill pan, or cast-iron griddle over high. Grill the corn until charred in spots, 8 to 10 minutes. In a small bowl, mix the butter, cheese, herbs, and garlic; season with salt and pepper. Slather the corn with the blue cheese butter.

7. Transfer the fried shrimp to a large bowl. Douse with the sauce. Toss until coated. Transfer to a platter. Garnish the shrimp with the celery leaves. Serve immediately with the corn.