If you’re a fan of a shrimp, and you’re a fan of Buffalo wings, have I got the recipe for you. Yes, these are fried, but who doesn’t love fried shrimp? Then they are tossed in a homemade Buffalo sauce (but, you can always substitute a store bought wing sauce, if you have a favorite). These are quick and easy to make; and if you like spicy (though, you can adapt the heat level), you will love these. You can serve these as appetizers, or combine with a side dish as an entrée (which is what we did). Actually, I have to tell you, Mike started eating the shrimp right out of the deep fryer; and he loved them, he said they were incredibly light and tasty, but he would have preferred the Buffalo sauce as an accompanying dipping sauce. So, I will throw that suggestion out there, for those of you unsure of shrimp drenched in Buffalo sauce. Since you don’t add the Buffalo sauce until the end, you can try one first just dipped in the sauce, and decide for yourself. (Mike’s not a Buffalo wing fan, believe it or not. I thought that was a “guy” thing?) On the other hand, I am a big fan of Buffalo sauce (and shrimp), so I will vouch for this recipe as is. You decide how you would prefer to serve it!
Don’t forget to check out my Facebook page to see the Number 1 most viewed recipe for 2013! And, if you missed out, the other top 9 recipes of 2013 are there, as well. (I would also be most grateful if you share some FB love by liking my page, if you have not already done so. For those that have already done so, thank you so much…you’re the best!)
See you in 2014! HAPPY NEW YEAR!!!!
In large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. I used 2 pounds of shrimp, so I doubled all ingredients.
Peel and devein the shrimp. You can leave tail intact, or remove. I removed the tails. 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.
Note: If you want a thicker coating on the shrimp, dip the shrimp in beaten eggs first before placing in bag with flour.
Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in bag.
In a small saucepan, melt butter. Add garlic, hot sauce and cayenne pepper. Heat until warmed. Set aside.
In large, deep pot (or deep fryer), heat the oil to 375° F. (190° C.). If using a pot on the stove top, a candy thermometer works well to monitor the temperature.
Remove the shrimp from the refrigerator and shake a second time in flour mixture.
Note: for a thicker coating on the shrimp dip the shrimp, a second time, in egg wash, before adding to the flour mixture. I didn’t use the egg wash method; and I was very happy with the way the shrimp turned out. I like the lighter coating; but, that’s a matter of personal preference.
Place the shrimp in hot oil and fry until pink, 2 to 3 minutes. Drain on paper towels.
 |
| These were fried without dipping in egg wash. |
Pour hot sauce mixture over the shrimp and toss lightly to combine.
Source: AllRecipes.com
Posted by: www.meldingmagic.com
INGREDIENTS:
- 2 cups all-purpose flour
- 2 Tablespoons Creole-style seasoning
- 1 Tablespoon garlic powder
- 1 Tablespoon ground cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled and deveined (with tails attached, optional)
- 4 cups oil for frying (canola or peanut oil)
Buffalo Sauce:
- 4 cloves garlic, minced
- 2-1/2 tablespoons butter
- 6 ounces hot pepper sauce
- 1 teaspoon ground cayenne pepper
DIRECTIONS:
1. In a large resealable 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.
2. 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.
3. 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.
4. In a small saucepan melt butter. Add garlic, hot sauce and cayenne pepper. Heat until
warmed. Set aside.
5. In a pot (or deep fryer), heat the oil to 375° F (190° C).
6. Remove shrimp from refrigerator and shake a second time in flour mixture.
7. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat and toss with
buffalo sauce.
