Rachael Ray's Boilermaker Buffalo Shrimp & Corn on the Cob with Blue Cheese Butter

Fried Shrimp

• 1 ½ lb. peeled and deveined large shrimp (about 28 shrimp), tails on
• Safflower, vegetable, or canola oil (about 5 to 6 cups), for frying
• 1 ½ cups flour
• 2 tbsp. cornstarch
• 1 tsp. baking powder
• 1 tsp. granulated garlic
• 1 tsp. granulated onion
• 1 tsp. salt
• 1 bottle (12 oz.) lager beer

Sauce

• 5 tbsp. butter
• 2 to 3 large cloves garlic, finely chopped or grated
• 1 shot (1 1/2 oz.) bourbon whiskey
• About 1/3 cup hot sauce (I like Frank’s RedHot)
• About 2 tsp. Worcestershire sauce

Corn

• 4 large ears corn, husked and rinsed
• 6 tbsp. butter, at room temperature
• 1 cup smoked blue cheese (I like Oscar’s Smokehouse >) or other blue cheese, crumbled
• 2 tbsp. finely chopped fresh chives or scallions
• 1 tbsp. finely chopped fresh flat-leaf parsley
• 1 tbsp. finely chopped fresh thyme
• 2 cloves garlic, grated or pasted
• Salt and pepper
• Chopped celery leaves, for garnish

• Step 1 Rinse the shrimp; drain. Preheat the oven to 275°.
• Step 2 In a tabletop fryer or large Dutch oven, heat the oil over medium-high until a deep-fry thermometer registers 360°.
• Step 3 In a large bowl, whisk the flour, cornstarch, baking powder, granulated garlic, granulated onion, and salt. Gradually whisk in the beer.
• Step 4 Working with about 7 shrimp at a time, dunk the shrimp in the batter. Fry until deep golden brown, about 5 minutes per batch; return the oil to 360° between batches. Transfer to a wire rack set inside a rimmed baking sheet to drain and keep warm in the oven.
• Step 5 For the sauce, heat a large skillet over medium. Add the butter and let it melt. Add the garlic and swirl for a minute. Remove from heat. Add the bourbon. Return the pan to heat. Add the hot sauce and Worcestershire and swirl until the sauce reduces slightly, about a minute.
• Step 6 Meanwhile, for the corn, heat a grill, grill pan, or cast-iron griddle over high. Grill the corn until charred in spots, 8 to 10 minutes. In a small bowl, mix the butter, cheese, herbs, and garlic; season with salt and pepper. Slather the corn with the blue cheese butter.
• Step 7 Transfer the fried shrimp to a large bowl. Douse with the sauce. Toss until coated. Transfer to a platter. Garnish the shrimp with the celery leaves. Serve immediately with the corn.