BLUE CHEESE BISCUITS WITH BUFFALO SHRIMP SALAD From Southern Living 2007 Cookoff, Winner/Category: Brand Winners/Brand: Crisco Winner

prep: 25 min bake: 12 min cool: 10 min

2 cups all-purpose flour 3 t baking powder 1/2 t baking soda 1/4 t salt 1/4 cup Crisco Shortening 1 T cold butter 1/2 c crumbled blue cheese 1 cup buttermilk Buffalo Shrimp Salad (recipe follows)

1. Preheat oven to 450�. Stir together first 4 ingredients in a large bowl. Cut shortening and butter into dry ingredients using a pastry blender until mixture resembles coarse crumbs. Stir in blue cheese. 2. Make a well in the center of mixture. Add buttermilk to dry mixture, and stir until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4-5 times. Pat dough to 1/2-inch thickness; cut with a 1 3/4-inch round cutter, and place on ungreased baking sheets. 3. Bake at 450� for 10-12 minutes or until light golden brown. Let cool on baking sheets 10 minutes. 4. Cut each biscuit in half lengthwise. Spoon 1 T Buffalo Shrimp Salad onto bottom half of each biscuit, cover with tops of biscuits. Reserve remaining Buffalo Shrimp Salad for another use. Serve immediately. Makes 18-20 appetizer servings.

BUFFALO SHRIMP SALAD prep: 20 min Cook: 4 min

1 lb. peeled, uncooked fresh or frozen medium shrimp 1/2 t salt, divided 1/2 t pepper, divided 2 T liquid from hot peppers in vinegar 2 T extra virgin olive oil 1/2 cup mayonnaise 2 t liquid from hot peppers in vinegar 1/2 cup chopped celery 1/2 cup chopped red onion

1. If frozen, thaw shrimp. Peel and devein. 2. Toss together shrimp, 1/4 t salt, and 1/4 t pepper in bowl. Add 2 T liquid from hot peppers in vinegar, and toss to coat. 3. Cook shrimp in hot oil in a large nonstick skillet over medium heat 1 1/2-2 minutes on each side or just until shrimp turns pink. Coarsely chop shrimp. 4. Whisk together mayonnaise, 2 t liquid from hot peppers in vinegar, and remaining salt and pepper in a medium bowl. Stir in shrimp, celery and onion until well blended. Mixture may be covered and chilled until ready to use. If chilled, let stand at room temperature 15 minutes before serving. Makes 2 1/2 cups.

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