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Buffalo Shrimp

2-cups all-purpose flour
2-tbsp Creole-style seasoning
1-tbsp garlic powder
1-tsp ground cayenne pepper
1-tsp onion powder
1-tsp freshly ground black pepper
2-lb large shrimp, peeled and de-veined with tails attached, or removed
4-cups oil for frying, or deep fryer


Sauce
2 1/2-tbsp butter, melted
6-oz Frank's hot sauce
1-tsp Tabasco sauce
1-tsp vinegar
1-tsp ground cayenne pepper



In a large re-sealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper
Seal the bag and shake a few times to combine the ingredients well
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture
Seal the bag and shake to coat all of the shrimp well with the flour mixture
Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes
Save remaining flour mixture in the bag
In a mixing bowl, whisk together melted butter, hot sauces, vinegar and cayenne pepper; set aside
In a pot, heat the oil to 375*F
Remove shrimp from refrigerator
Lightly mist with vegetable oil spray, optional, just to re-moisten
Shake a second time in flour mixture
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes
Immediately coat with sauce