Serve these sauteed shrimp cooked Buffalo-style. Buffalo wings originated at a bar in the New York city of the same name. The amount of hot pepper is up to your taste.
Add celery with blue cheese dressing to this very American menu. It's tangy and cool, and balances the heat in the shrimp. Fresh corn quickly cooked completes this summer dinner.
Here are two way to cook sweet corn:
•Stovetop: Bring a large pot of water to a boil over high heat. Husk the corn, place it in the water and boil 5 minutes.
•Microwave: Husk corn and wrap in a damp paper towel. Microwave on high for 3 minutes. (Time is for 650 to 700 watt ovens.)
Only 1 tablespoon crushed tomatoes is needed for the shrimp. Use the rest over pasta the next day or freeze for another time.
This fiery dish needs a super-rich white wine to soothe your palate. I'd try a sauvignon blanc-semillon blend.
Fiery Buffalo Shrimp with Celery Sticks
•3/4 pound large shrimp, peeled and deveined
•1/4 teaspoon cayenne pepper (1/2 teaspoon if you like it really hot.)
•1 tablespoon honey
•1 tablespoon distilled white vinegar
•1 tablespoon crushed tomatoes
•1 medium garlic clove, crushed
•1 tablespoon plus 2 teaspoons butter (divided use)
•10 celery stalks
•2 tablespoons reduced-fat blue cheese dressing
Wash and pat dry shrimp. Mix cayenne, honey, vinegar, tomatoes and garlic together to form a smooth sauce.
Heat 2 teaspoons butter in a nonstick skillet over medium heat. Add the shrimp and saut� for 3 minutes, turning once or until they start to turn pink. Remove from pan. Gently heat remaining tablespoon butter in the pan and add sauce. Return shrimp to pan to warm in the sauce 10 to 15 seconds. Remove to 2 dinner plates.
Wash and cut celery stalks into 6-inch pieces. Divide between the two dinner plates and drizzle with blue cheese dressing.
Makes: 2 servings.
Nutritional information per serving: 329 calories (36 percent from fat),
13.2 g fat (6.7 g saturated, 3.4 g monounsaturated), 286 mg cholesterol,
35.7 g protein, 15.7 g carbohydrates, 1.5 g fiber,
566 mg sodium.