Sauted Buffalo Shrimp with Cucumber-Dill Sauce

Chef John Greeley

Yield: Serves 4 Ingredients: 16-20 pieces of Fresh Shrimp (peeled and de-veined) 1 c. Buffalo Sauce* (see recipe) 1 emon (cut in half) !on"ra Flour Sal# #o #as#e Grape See" or Canola $il 16-20 !oo"en S%e&ers (for presentation)

Method: 1. $n s#ove#op' pre-hea# fry pan on me"ium hea#. 2. ("" )rape see" oil an" li)h#ly coa# *o##om of pan. +,f oil is s#ar#in) #o smo%e' pan i# #oo ho#-. /. Season shrimp &i#h a pinch of sal#. 0hen' coa# li)h#ly &i#h !on"ra flour an" sha%e off e1cess. 4. 2lace in pan an" *e)in #o coo%. Generally' #his &ill #a%e 4-3 minu#es. 3. !hen shrimp *e)in #o )e# *ro&n' #urn each on over an" con#inue #o coo% an a""i#ional 4 minu#es. +4o no# cover #he pan &i#h a li"' #his &ill s#eam #he shrimp.. 6. !hen shrimp feel firm #o #he #ouch' remove from #he pan an" cu# open #o chec% if i#5s fully coo%e". 6. Finally' spoon a li)h# coa#in) of *uffalo sauce over all #he shrimp in #he pan. +7ou can also "o #his in a *o&l..

8. 2lace #he ho# shrimp on a pla##er &i#h some cucum*er-"ill sauce an" serve &i#h s%e&ers.

Buffalo Sauce: Ingredients: 9 c. :el#e" Bu##er 1 c. 0e1as 2e#e ;o# Sauce or $#her :il" ;o# Sauce 1 emon (juice only)

Method: 1. :el# *u##er< a"" ho# sauce an" lemon =uice. 2. S#ir #o incorpora#e all in)re"ien#s an" use &arm so *u##er "oes no# soli"ify. Cucumber-Dill Sauce: Ingredients: 2 c. Sour Cream 9 c. Cucum*er 2ur>e (pure peeled, de-seeded cucumber in blender) 9 c. Small-"ice" Cucum*er (peeled and diced) 2 0*sp Fresh Choppe" 4ill 2 0*sp $live $il 1 lime +=uice only.

Method: 1. :i1 all in)re"ien#s in a non-reac#ive *o&l' =us# s#ir #o incorpora#e. 2. Serve imme"ia#ely or %eep refri)era#e" for an hour.