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

Ingredients

Fried Shrimp

  • 1 ½ lb. peeled and deveined large shrimp (about 28 shrimp), tails on

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

  • 1 ½ 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

  • Step 1

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

  • Step 2

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

  • Step 3

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...