Shrimp Snake Bite Sandwiches

 

I’ve been a big fan of Guy Fieri ever since he competed to win the Next Food Network Star. So, of course, when his first cookbook debuted, I was first in line to purchase one. His food is hearty, packed with heat, and there’s nothing stingy about the portions. However, one thing I discovered about his recipes is, instead of getting layers of flavor, one or more ingredients tend to overpower the others. For this reason, I usually modify his recipes to some extent. These Snake Bite sandwiches are from his book, Cookin’ It, Livin’ It, Lovin’ It. At first, I couldn’t figure out why he would name a shrimp sandwich a Snake Bite. After one taste, it was obvious. These babies are potentially lethal. No complaints here, though. I love a good sandwich that bites back. Even though these are packed with spicy heat, all the different layers of flavor did shine through. Shrimp, bacon, onion, garlic, wine, tomatoes, green onions, cilantro and a perfect combination of spices piled high on ciabatta rolls toasted with garlic butter. Everything about this Snake Bite sandwich is dramatically bold and beautiful! For me, this was a double header. Not only did I find an incredibly delicious shrimp recipe, but I also discovered a mouthwatering garlic butter recipe. Normally, I wouldn’t fuss and would just add minced garlic to softened butter; but Guy’s recipe sounded too tempting not to try. (You may want to “pin” this to revisit later, because once you sample this garlic butter, you won’t settle for any other spread.) 
 

To prepare garlic butter:

Preheat oven to 350° F. Slice the tops off the garlic head. Place cut side up on a piece of aluminum foil. Drizzle with olive oil. Season with salt and pepper. Enclose the garlic completely in the aluminum foil. Roast for 1 to 1-1/4 hours, or until soft. Set aside to cool.
 

Squeeze the roasted garlic cloves in medium-size bowl. Add the softened butter, mayonnaise, pinch of paprika, Italian seasoning, parsley, sea salt, crushed red pepper flakes and Parmesan cheese. 

Blend well with hand mixer. Refrigerate until ready to use.
 

To prepare Snake Bites:

Dice onions. Mince garlic. Peel, devein and butterfly shrimp. Thinly slice green onions. Chop cilantro.

 
In large skillet, over medium-high heat, cook bacon until crisp. Remove from pan, reserving drippings, and set aside to cool. When cool, chop into small pieces.

In same pan, saute onion in reserved bacon drippings until it just starts to brown, 5 to 7 minutes. Add the minced garlic and cook for 2 minutes more. Add 1/4 cup of wine. Stir to remove any bits from bottom of pan.

Add the tomatoes, Worcestershire and chicken stock. Simmer for 20 minutes, stirring occasionally, until thickened. Continue to simmer while you cook shrimp.

In large re-sealable plastic bag, combine cayenne pepper, cumin, garlic powder, dried basil, dried oregano, black pepper, paprika, thyme and sea salt. Add shrimp to bag and shake to coat.

In a separate skillet (on separate burner), over medium heat, heat the oil and 2 Tablespoons butter. (Be careful not to burn the butter.) Add the shrimp (reserving any extra spice mix.) Cook about 3 minutes, or until shrimp are slightly pink, but not fully cooked. Transfer shrimp to plate.
 

Increase heat to medium-high. Add the remaining 1/4 cup wine, scraping up any browned bits. Add the green onion, reserving 2 to 3 Tablespoons for garnish. Add the cream and remaining spice mix. Lower heat to medium-low and simmer until reduced by another third.

Meanwhile, spread the ciabatta rolls with garlic butter and toast them.
 

Add the shrimp to the tomato sauce and stir in reduced cream, chopped bacon and cilantro. Simmer for 3 to 4 minutes, or until shrimp are cooked. Stir in remaining 1 Tablespoon butter. Garnish with reserved green onions. 

 

 

Pile a generous portion of shrimp and sauce on each of the split roll bottoms. Place top bun offset. Serve immediately.

You will need a fork to eat the overflow, but, after that, the sandwich is sturdy enough to pick up and take a bite out of. However, if it bites back, don’t say I didn’t warn you!

SHRIMP SNAKE BITE SANDWICHES
Source: Adapted from Guy Fieri Cookbook: Cookin’ It, Livin’ It, Lovin’ It
Posted by: www.meldingmagic.com

INGREDIENTS:

Garlic Butter:

• 1 head garlic, preferably elephant garlic
• Olive oil
• Salt and freshly ground black pepper
• 1/4 pound (1 stick) butter, softened (room temperature)
• 1/4 cup mayonnaise
• Pinch paprika
• 1/2 Tablespoon Italian seasoning
• 1/2 Tablespoon chopped parsley, or 2 teaspoons dried parsley
• 1/2 teaspoon ground sea salt
• 1/2 teaspoon crushed red pepper flakes
• 2 Tablespoons grated Parmesan cheese

Shrimp Snake Bite Sandwiches:

• 6 ounces (1/2 of a 12-ounce package) bacon
• 2 small yellow onions, diced (about 1 cup)
• 1-1/2 Tablespoons minced garlic
• 1/2 cup white wine, divided
• 1 can (28-ounces) diced tomatoes
• 2 Tablespoons Worcestershire sauce
• 1/4 cup chicken stock
• 2 teaspoons cayenne pepper (or, reduce amount for less heat)
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon dried basil
• 1 Tablespoon dried oregano
• 1 Tablespoon freshly cracked black pepper
• 1 Tablespoon paprika
• 1 Tablespoon dried thyme
• 1 teaspoon fine sea salt
• 2 pounds large shrimp, peeled, deveined and butterflied
• 1 Tablespoon olive oil
• 3 Tablespoons butter, divided
• 1 bunch green onions, thinly sliced, divided
• 1 cup heavy cream
• 1/4 cup chopped cilantro
• 8 ciabatta rolls, split
• Garlic Butter (ingredients listed above), or substitute garlic spread if pressed for time

DIRECTIONS:

Directions for garlic butter:

1. Preheat oven to 350° F. Slice the tops off the garlic head. Place cut side up on a piece
    of aluminum foil. Drizzle with olive oil. Season with salt and pepper. Enclose the garlic completely.
    Roast for 1 to 1-1/4 hours, or until soft. Set aside to cool.
2. Squeeze the roasted garlic cloves in medium-size bowl. Add the softened butter,
    mayonnaise, pinch of paprika, Italian seasoning, parsley, sea salt, crushed red pepper flakes and
    Parmesan cheese. Blend well with hand mixer.

Directions for Shrimp Snake Bite Sandwiches:
1. In large skillet, over medium-high heat, cook bacon until crisp. Remove from pan, reserving drippings,
    and set aside to cool. When cool, chop into small pieces.
2. In same pan, saute onion in reserved bacon dripping until it just starts to brown, 5 to 7 minutes. Add
    the minced garlic and cook for 2 minutes more. Add 1/4 cup of wine. Stir to remove any bits from
    bottom of pan.
3. Add the tomatoes, Worcestershire and chicken stock. Simmer for 20 minutes, stirring occasionally,
    until thickened. Continue to simmer while you cook shrimp.
4. In large bowl (or large re-sealable plastic bag) combine cayenne pepper, cumin, garlic powder, dried
    basil, dried oregano, black pepper, paprika, thyme, and sea salt. Add the shrimp. Toss to coat.
5. In a separate skillet (on separate burner), over medium heat, heat the oil and 2 Tablespoons butter.
    (Be careful not to burn the butter.) Add the shrimp (reserving any extra spice mix). Cook about 3
    minutes, or until shrimp are slightly pink (they won’t be fully cooked). Transfer shrimp to plate.
6. Increase heat to medium-high. Add the remaining 1/4 cup wine, scraping up any browned bits. Add
    the green onion, reserving 2 to 3 Tablespoons for garnish. Add the cream and remaining spice mix.
    Lower heat to medium-low and simmer until reduced by another third.
7. Meanwhile, spread the ciabatta rolls with garlic butter and toast them.
8. Add the shrimp to the tomato sauce and stir in reduced cream, chopped bacon and cilantro. Simmer
    for 3 to 4 minutes, or until shrimp are cooked. Stir in the remaining 1 Tablespoon butter. Garnish with
    reserved green onions. Pile a generous portion of shrimp and sauce on each of the split roll bottoms,
    place top bun offset. Serve immediately.

Cajun Shrimp Po' Boy

 

New Orleans has laid claim to a powerful collection of iconic food, but no dish is as prevalent and adored as the po’ boy sandwich. The history of this humble fare is a rich one. The story dates back to 1929, during the outbreak of a long, bitter and historically violent transit strike. Clovis and Benjamin Martin, former streetcar operators, and sibling owners of the Martin Bros. Coffee Stand and Restaurant, offered support to the down and out workers, by promising to feed them, with free sandwiches, for the duration of the dispute. Legend has it that anytime a striker approached the restaurant, one of the brothers would announce; “Here comes another poor boy,” hence the name. The brothers are also credited with re-engineering the French bread. They worked with a local baker to develop a 40-inch loaf of bread with a uniform rectangular shape from end to end. This innovation allowed them to sell half-sandwiches, as well as other sizes. Shortly thereafter, the Great Depression hit and the “over-sized” sandwich became an affordable way for New Orleanians to feed their families. As shellfish was cheap and abundant (at that time), po’ boys were soon being filled with shrimp and oysters. And the rest is sandwich history; a delicious bite of New Orleans culture. Since the French bread used in a po’ boy is available only in New Orleans, it’s virtually impossible to duplicate this sandwich elsewhere. Alas, since it’s doubtful I will ever have the opportunity to taste the “real thing,” rather than deprive my cravings, I’ll settle for a darn good imitation.

Ingredients for wet and dry mixes (shrimp prep)

 

Ingredients to "dress" po' boy before serving

 
Trust me, this recipe is not as complicated as it may seem. I prefer to make my own Creole seasoning (Emeril’s ESSENCE), because I think it has more “bite” to it than store-bought brands. I make up my seasoning ahead of time, so I always have a pre-made batch available in my pantry. However, if you have a store-bought brand of Creole seasoning you prefer, then substitute that. 

The “wet” and “dry” mixes are just your standard egg wash and seasoned flour mix for marinating and coating your shrimp before frying.

The Spicy Tartar Sauce is my basic tartar sauce recipe, but combined with store-bought cocktail sauce, to give it a little kick.

It’s easiest if you prepare everything you need beforehand; then all you need to do is fry your fish and dress your po’ boy. 

Peel and devein shrimp. Mince garlic; set aside.

Ingredients for Emeril's ESSENCE Creole Seasoning

Prepare Emeril’s ESSENCE Creole Seasoning:  Combine all ingredients in resealable plastic bag, or air-tight container. Shake well. 

Ingredients for Spicy Tartar Sauce

Prepare Spicy Tartar Sauce:  In small bowl, combine mayonnaise, pickle relish, lemon juice,garlic, chopped onion and cocktail sauce. Stir well to completely blend. Store, refrigerated, until ready to use.

 

Prepare Wet Mix:  In large (gallon-size) resealable bag, combine eggs, milk, ESSENCE, garlic powder, onion powder and Tabasco. Whisk well to combine.

Prepare Dry Mix:  In large (gallon-size) resealable bag, combine flour, cornmeal, ESSENCE, cayenne pepper, paprika and salt. Shake well to combine.

Place shrimp in bag of “wet mix” (egg wash). Marinate in refrigerator for 30 minutes, turning bag after 15 minutes.

Drain the wet mix from the shrimp. Transfer the drained shrimp to the bag of “dry mix” (flour mixture). Shake well to coat all shrimp.

Transfer shrimp to a baking sheet. Reserve the remaining dry mix; set aside for later use. Refrigerate coated shrimp for 30 minutes. 

Meanwhile, heat oil in a large pot, or preheat a deep fryer to 360° F.

Remove shrimp from refrigerator. Place shrimp back in reserved bag of dry mix. Shake to coat one last time.

Fry the shrimp in the preheated oil, in batches, until golden brown, about 3 to 4 minutes. Remove from the oil and drain on a paper towel-lined plate.

Melt butter. Stir in minced garlic. Split the bread in half (without going all the way through). Brush both sides of the cut bread with butter mixture. 

Toast (buttered side up) in preheated 375° F. oven for 5 to 6 minutes, or until exterior of bread is crisp. If desired, broil buttered side to lightly toast top.

Spread the Spicy Tartar Sauce on both sides of the bread.

Divide shrimp evenly among the sandwiches. Garnish with lettuce, tomato, and sliced pickles (if using). Serve with hot sauce and additional Spicy Tartar Sauce.

CAJUN SHRIMP PO’ BOY
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• Peanut oil (or vegetable oil) for frying
• 2 pounds large shrimp, peeled and deveined
• 2 loaves French bread, or 4 smaller sub rolls
• 1/2 stick of butter, melted
• 2 cloves garlic, minced
• Prepared Spicy Tartar Sauce (recipe follows)
• Shredded lettuce, for serving
• Sliced tomato, for serving
• Sliced dill pickles, optional, for serving
• Hot sauce, optional, for serving

Wet Mix:

• 2 eggs
• 2/3 cup milk
• 1 Tablespoon ESSENCE (recipe follows)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Tabasco hot sauce

Dry Mix:

• 1-1/2 cups all-purpose flour
• 1-1/2 cups yellow cornmeal
• 3 Tablespoons ESSENCE (recipe follows)
• 1 teaspoon cayenne pepper
• 1 Tablespoon paprika
• 1 teaspoon Kosher salt

Emeril’s ESSENCE Creole Seasoning:

• 2-1/2 Tablespoons paprika
• 2 teaspoons salt**
• 2 Tablespoons garlic powder
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon dried thyme

Spicy Tartar Sauce:

• 1 cup mayonnaise
• 1/4 cup drained sweet pickle relish
• 2 Tablespoons lemon juice
• 1 teaspoon minced garlic
• 1 Tablespoon finely chopped onion
• 2 Tablespoons prepared cocktail sauce

DIRECTIONS:

Prepare Emeril’s ESSENCE Creole Seasoning:  
Combine all ingredients in resealable plastic bag, or air-tight container. Shake well.

Prepare Spicy Tartar Sauce:
In small bowl, combine mayonnaise, pickle relish, lemon juice, garlic, chopped onion and cocktail sauce. Stir
well to completely blend. Store, refrigerated, until ready to use.

Prepare Wet Mix:
In large (gallon-size) resealable bag, combine eggs, milk, ESSENCE, garlic powder, onion powder and
Tabasco. Whisk well to combine.

Prepare Dry Mix:
In large (gallon-size) resealable bag, combine flour, cornmeal, ESSENCE, cayenne pepper, paprika and salt. 
Shake well to combine.


1. Peel and devein shrimp. Place in bag of wet mix. Marinate in refrigerator for 30 minutes, turning bag
    after 15 minutes.
2. Drain the wet mix from the shrimp. Transfer the drained shrimp to the bag of dry mix. Shake well to
    coat all shrimp. Transfer shrimp to baking sheet. Set remaining dry mix aside (for later use).
    Refrigerate for 30 minutes.
3. Meanwhile, heat oil in a large pot, or preheat a deep fryer to 360° F.
4. Remove shrimp from refrigerator. Place shrimp back in reserved bag of dry mix. Shake to coat.
5. Fry the shrimp in the preheated oil, in batches, until golden brown, about 3 to 4 minutes.
6. Remove from the oil and drain on a paper towel-lined plate.
7. Split the bread in half (without going all the way through). Combine the melted butter and garlic.
    Brush both sides of the cut bread with butter mixture. Toast (buttered side up) in preheated 375° F.
    oven for 5 to 6 minutes, or until exterior of bread is crisp. If desired, broil buttered side to lightly toast.
8. Spread the Spicy Tartar Sauce on both sides of the bread.
9. Divide shrimp evenly among the sandwiches. Garnish with lettuce, tomato, and sliced pickles (if
    using). Serve with hot sauce and additional Spicy Tartar Sauce.


**Note: Original version of this seasoning calls for 2 Tablespoons of salt, which I fell is far too salty, so I adjusted down to 2 teaspoons.

Stuffed Cod with Almond Sauce

I’m not big on haute cuisine. I’m not even keen on high class restaurants. If I can’t wear jeans and a sweatshirt, I’m out of my comfort zone. And, having a waiter standing over my shoulder, asking me every 5 minutes if my meal is to my liking, while I’m graciously trying to answer with a mouthful, uh-uh, that’s not me. Not to mention that on the ride home, I’m usually still so hungry I want to raid a fast food restaurant just to fill up. All that being said, let’s face it, every now and then, we are obligated to attend a formal function, despite our lack of enthusiasm. While at one such function, I had a cod dish that literally blew me away. The cod was stuffed and rolled, and topped with a ribbon of creamy almond sauce. That meal was so divine, the waiter behind me got nothing more than a nod of my head. I wasn’t about to stop eating long enough to respond to his inquiries. That dish always stuck out in my mind as one of the best I’ve ever eaten; but, at that time, I wasn’t adventurous enough in the kitchen to try to recreate it. Ironically, a short time later, a friend of the family gave me this recipe for fish roll-ups and guess how it is served…..with almond sauce atop. I’ve adapted this recipe somewhat; and it is now a cherished recipe in this house. Simple ingredients, easy to make, melt-in-your-mouth delicious; yet, still elegant enough to serve at a dinner party. No, the stuffing does not have crab meat in it; it’s more budget friendly…it has clams in it, making it a meal you can serve any night of the week. If you’re not fond of fish, the almond sauce would be great atop grilled chicken, as well.

Preheat oven to 350° F.

Prepare stuffing mix as directed on package, using clam liquid as part of liquid called for in directions. (You should have about 1-1/4 cups reserved clam liquid; so you’ll need to add 1/4 cup water.) 

After removing from heat, stir in drained clams, lemon juice, lemon peel and an additional 1/4 cup water. Mix well to combine. Cover, and let stand for 5 minutes.

Rinse fish lightly under cold water. Drain well on paper towels; blotting tops with towels to dry.

Spread stuffing mixture on fish fillets. Roll up. Fasten with wooden picks.

Place fish rolls in baking dish (13x9x2-inch should work fine). Melt 6 Tablespoons butter.
Pour butter onto bottom of baking dish.

Bake for 30 to 40 minutes, or until fish flakes with a fork.

Meanwhile, melt 2 Tablespoons butter in skillet. Add sliced almonds. 

Stir over low heat until almonds are golden brown. Blend in flour. Add half & half; stirring constantly until thickened. If sauce gets too thick, add more half & half. If using, add chives to sauce.

Remove wooden picks from fish roll-ups and top with a ribbon of sauce before serving.
Pour balance of sauce in serving bowl to serve with fish.Garnish with lemon wedges.

Tip: For a more elegant presentation, cook whole asparagus spears. Sprinkle with lemon juice, salt and pepper. Arrange spears on a serving platter. Arrange fish roll-ups on top of asparagus. Pour a ribbon of sauce over all. Pour balance of sauce in serving bowl to serve with fish. Garnish with lemon wedges.

STUFFED COD WITH ALMOND SAUCE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 5 or 6 fillets of cod, pollock, flounder or haddock (fresh or if frozen, thawed)
• 6 Tablespoons butter, melted
• Lemon wedges, for serving

Stuffing:

• 1 package (6-ounces) Stove Top stuffing mix
• 2 cans (6-1/2 ounces each) minced clams, drained, reserving liquid
• Juice from 1/2 lemon
• 2 teaspoons grated lemon peel
• 1/4 cup water

Almond Sauce: 

• 2 Tablespoons butter
• 1/2 cup sliced almonds   
• 1 Tablespoon flour
• 1 cup half-and-half
• 1 Tablespoon cut chives, optional

DIRECTIONS:

1. Prepare stuffing mix as directed on package, using clam liquid as part of liquid called for in directions.
    After removing from heat, stir in clams, lemon juice, lemon peel and additional 1/4 cup water. Mix
    well.
2. Spread stuffing mixture on fish fillets. Roll up. Fasten with wooden picks.
3. Place in baking dish. Melt butter. Pour butter onto bottom of baking dish.
4. Bake at 350 F. for 30 to 40 minutes, or until fish flakes with a fork.
5. Meanwhile, melt 2 Tablespoons butter in skillet. Add almonds. Stir over low heat until almonds are
    golden brown. Blend in flour. Add half & half; stirring constantly until thickened. (If sauce gets too
    thick, add more half & half). If using, add cut chives to sauce.
6. Remove wooden picks from fish roll-ups and top with a ribbon of sauce before serving.

Tip: For a more elegant presentation, cook whole asparagus spears. Sprinkle with lemon juice, salt and pepper. Arrange spears on a serving platter. Arrange fish roll-ups on top of asparagus. Pour a ribbon of sauce over all. Serve with additional lemon wedges.

Buffalo Shrimp

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!

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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.

BUFFALO SHRIMP
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.