July 25, 2009 Cookin' with Costa: Rebecca Newell Play video

(TV Diner) - In the TV Diner Kitchen this week, we have Queen Bee Rebecca Newell from The Beehive in Boston's South End.

She's turning up the heat with her hot and spicy Buffalo Shrimp.

www.beehiveboston.com

Chef Rebecca Newell The Beehive South End - Boston Beehive Buffalo Shrimp, Fresh Harvest Salad, Blue Cheese Dressing

Servings: 1 4 Large U-10 (refers to Size) Shrimp Mesquite Seasoning Drizzle of olive oil 2 Tablespoons of Butter 4 Leaves of Butter Lettuce Handful of fresh peas Handful of fresh fava beans 4 baby carrots 3 stalks of celery 3 radishes ½ cup of whole milk ½ cup of mayonnaise 4 T of Crumbled Blue Cheese A dash of Worcestershire Dashes of Frank's Red Hot Buffalo Sauce

Season shrimp with mesquite seasoning and place your pan on high heat.

Add butter and wait until brown in color.

Add your shrimp and sear each side of the shrimp until golden brown.

Remove from heat.

Toss shrimp in a bowl with a few dashes of Frank's Red Hot Buffalo Sauce, and melted butter.

In a mixing bowl, add blue cheese, mayonnaise, milk and Worcestershire.

Season with salt and pepper. On a plate, arrange your summer veggies.

Place golden shrimp on-top of veggies, and add a dollop of blue cheese.

Perfect for summer.