Ingredients:
For the Dressing
· 1/3 cup mayonnaise
· 1/3 cup sour cream
· 3 Tbsp. red wine vinegar
· 1 Tbsp. finely chopped dill
· 1 tsp. Worcestershire sauce
· ¼ pound blue cheese
· Salt
· Pepper
For the shrimp
· 1 large egg
· ¼ cup buttermilk
· 1 ¾ pounds shelled and deveined shrimp, tails intact
· Vegetable oil for frying
· 1 cup cornstarch
· Salt
· ¼ cup hot sauce
Method:
1. 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.
2. 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.
3. In a large saucepan, heat 1 ½ inches of vegetable oil to 375F. 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.
4. 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.
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