Buffalo Shrimp with Wisconsin Gorgonzola Dip

Buffalo Shrimp



  • 1/2 cup Cottage Cheese
  • 1 (6 ounce) carton plain yogurt
  • 1 cup milk
  • 3/4 cup (3 ounces) Wisconsin Gorgonzola cheese, crumbled
  • Dash pepper, to taste


  • 2 tablespoons brown sugar
  • 2 tablespoons chopped onion
  • 2 tablespoons vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 to 4 teaspoons hot pepper sauce, to taste
  • 1 clove garlic, minced
  • 2 tablespoons water


  • 1 1/2 pounds large shrimp, shelled, deveined and cooked


  1. In blender, combine dip ingredients; mix until slightly chunky. Pour into serving dish and chill.
  2. In blender, combine marinade ingredients; mix until smooth. Pour over shrimp; cover and refrigerate 1 to 2 hours.
  3. Drain shrimp and save marinade. Broil shrimp, or grill over hot coals, for 3 to 5 minutes, or until shrimp are heated through, turning once and basting with marinade.
  4. Remove shrimp from pan or grill; serve immediately with dip.

Yield: 8 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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