Buffalo Grilled Prawns with Blue Cheese Dip and Celery

Ingredients for Buffalo Grilled Prawns with Blue Cheese Dip and Celery

• 120ml soured cream

• 60ml finely chopped spring onions

• 2 tablespoons finely chopped flat-leaf parsley

• 1/2 cup crumbled blue cheese (60g)

• 2 teaspoons fresh lemon juice

• 1 1/2 teaspoons milk

• 18 jumbo prawns (1 1/2 to 900g ), peeled, leaving last shell segment and tail fan attached, then deveined

• 2 tablespoons olive oil

• 1/2 stick unsalted butter, melted

• 60ml hot sauce such as Frank's RedHot

• 1/2 bunch celery, cut into 4-inch sticks

How to make Buffalo Grilled Prawns with Blue Cheese Dip and Celery

Stir together ingredients, 1/8 teaspoons salt, and 1/4 teaspoons pepper.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss prawns with oil and 1/2 teaspoons each of salt and pepper. Oil grill rack, then grill prawns, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add prawns and toss until coated. Serve prawns with dip and celery.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.