Spicy shrimp, full of Frank’s Hot Sauce makes for a great light appetizer in lettuce cups or put them in corn tortillas for a meal. “Buffalo” style sauce or seasonings first originated in Buffalo, New York when a family operated “Anchor Bar” received a lot of chicken wings by mistake. Teressa broiled the wings, tossed them in homemade hot sauce and served celery and blue cheese dressing on the side………and so in 1964 it began. Our love affair with Buffalo, celery and Blue Cheese.
Buffalo Shrimp Lettuce Cups
The celery and Blue Cheese Dip are meant to balance the spice, and throughout the years Ranch Dressing has also become an option. Let’s call this 0 carbs unless you go with corn tortillas.
Ingredients
- 1 lb. (454 gr) large raw shrimp
- 2 TBSP olive oil
- ¼ cup Frank’s Hot Sauce
- 1 head butter lettuce leaves separated
- 1 stick celery thinly sliced
- Blue Cheese Dip
- Blue Cheese crumbled
- Ranch Dressing
- Lime wedges
- Radishes to garnish
- Red onion slivered or diced to garnish
- Salsa Verde
Instructions
- Make Blue Cheese Dip or Ranch Dressing before cooking the shrimp. Can be made ahead and refrigerated.
- Prepare condiments of choice prior to cooking the shrimp.
- Remove tails from shrimp and roughly chop each large shrimp into 3 pieces.
- Heat olive oil in a large skillet and add shrimp.
- Cook until pink and just cooked through.
- Remove skillet from heat and wait a couple minutes for the skillet to cool down before adding hot sauce. Toss and serve immediately in the still warm skillet.
