I hate goat cheese. There, I said it. This is heartbreaking to Katie and she has attempted to sneak goat cheese into many meals over the last 4 years. So when she came to me with a buffalo grilled shrimp with goat cheese dipping sauce from Giada De Laurentiis’ new cookbook Happy Cooking , I wasn’t too thrilled. Not because I don’t like Giada, I assume she’s a great lady. Katie’s negotiating winning point was simply stating she does not like buffalo flavor hot sauce so we both hate something about this meal. For our international readers who do not know what a buffalo hot sauce is, it is a vinegar cayenne pepper base sauce typically paired with fried chicken wings. 

I am here to say on this June day of 2016 that I LOVED the goat cheese dipping sauce. It tasted like a homemade onion dip with a slight tang of the goat cheese. It pairs well with the shrimp and to be honest Katie and I are dipping tortilla chips in the leftover sauce as I am writing this post. This sauce could go well with just about anything in our opinions! Thank you Giada De Laurentiis! Make sure to eat the sauce at room temperature or slightly chilled. We found the dip to form quite thick once cold due to the goat cheese in the sauce.

The shrimp was also very good however, I wouldn’t go through the trouble trying to make your own buffalo hot sauce. We cheated and bought ours in the grocery store. If you are not a fan of buffalo hot sauce I recommend using any hot sauce you love as a replacement.

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Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce from Giada De Laurentiis Happy Cooking.

Ingredients

1 pound jumbo shrimp, peeled and deveined

1/4 cup plus 2 tablespoons hot sauce 4 garlic cloves, smashed and peeled and chopped coarsely

3 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest

1 tbsp finely chopped shallot

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 cup heavy cream, at room temp

1/3 teaspoon plus

1/2 teaspoon kosher salt 4 ounces fresh goat cheese , at room temp 1 tablespoons chopped fresh chives 1 tablespoons chopped fresh flat-leaf parsley leaves

4 ounces fresh goat cheese , at room temp 1 tablespoons chopped fresh chives 1 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoons chopped fresh chives 1 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoons chopped fresh flat-leaf parsley leaves

Instructions

In a medium Bowl, pasta shrimp with one-fourth cup the hot sauce, the garlic, two tablespoons of the oil, and the lemon zest. Cover with plastic wrap and allowed to sit at room temperature for 15 minutes. Heat a small saucepan over medium heat and when hot, or in the remaining tablespoon of oil. Add the shallot and saute for about 2 minutes to soften. Add the cumin and paprika and continue to cook, stirring with a wooden spoon, for one minute longer. Add the heavy cream and 1/3 tablespoon of salt. Reduce the heat to low and simmer for about 5 minutes until slightly thickened. Whisk the goat cheese into the cream sauce a little at a time, until fully Incorporated and smooth. Remove from the Heat and allow the sauce too cool for 5 minutes. Stir in the chives and parsley into the dipping sauce. Preheat a grill or grill pan to medium-high heat. Season the shrimp with the remaining half teaspoon salt and grill for 2 to 3 minutes on each side or until opaque all the way through. Remove to a clean Bowl and toss the remaining 2 tablespoons hot sauce. Serve with goat cheese dipping sauce.

Whisk the goat cheese into the cream sauce a little at a time, until fully Incorporated and smooth. Remove from the Heat and allow the sauce to cool for 5 minutes. Stir in the chives and parsley into the dipping sauce. Preheat a grill or grill pan to medium-high heat.

Season the shrimp with the remaining half teaspoon salt and grill for 2 to 3 minutes on each side or until opaque all the way through. Remove to a clean Bowl and toss the remaining 2 tablespoons hot sauce. Serve with goat cheese dipping sauce.