Buffalo Shrimp

By Addie

“Succulent shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely spicy butter sauce. Perfect for those who crave the heat. For added heat, slice up some fresh cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedges and blue cheese dressing on the side.”

Ingredients

• BUFFALO SAUCE:
• 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
• 4 cups oil for frying
• ......................................
• 4 cloves garlic, minced
• 2 1/2 tablespoons butter
• 6 ounces hot pepper sauce
• 1 teaspoon ground cayenne pepper

Preparation

Step 1

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 mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees.

5. Remove shrimp from refrigerator and shake a second time in flour mixture.

6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
......................

REVIEWS:

This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen.

I'm the person who orginally entered this recipe. We tried something different the last time we made it - we dipped the shrimp in egg and then flour, then repeated this. It put a heavier coating on the shrimp. My husband like this way better, I still prefer the original recipe. Just thought I'd share this information with you.

If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust it to your own taste! I made these tonight, my husband isn't even a big shrimp fan but he really liked these. Although there is no way I'm cooking anything that calls for 4 cups of oil for deep frying, I followed the instructions to a T and sprayed them with Pam, broiled them and then tossed them in the sauce. EXCELLENT!!! A definite keeper!

I used collassal shrimp and a fry baby type deep fryer and found that this is the way to go with the really big shrimp. Take them out as soon as they just turn golden. I've made rubber out of the big shrimp when boiling or grilling or they aren't done enough. These are fantastic. We love Buffalo Chicken Wings and I have a standard recipe I use for the sauce using Frank's Hot sauce (it's slightly garlicky as it is) and butter. I used that instead of making the sauce in the recipe. These were terrific! I've made them several times so far and I'll make them again.

This was an easy dinner to prepare. I served it with rice and garlic bread for a complete meal. For the coating, I left the shrimp in the bag for the 15 minutes, then shook them again (someone else suggested it) as opposed to laying the shrimp out on a cookie sheet in the fridge. My suggestion is to remove the tails, for simpler eating. And, instead of making the suggested "hot sauce" I just microwaved some butter with Frank's Hot Sauce -- worked fine.

These were sooo good! We will be having these again and again. I made cheesy ranch new red potatoes( from this site) and the flavors went really well together. Next time I'll do some chicken wings using this recipe as well. Would be great for a party or get together as well as part of a meal.

My husband and I could have eaten twice as much shrimp as I actually made. As a vegetable I used the flour mixture to coat big chunks of zucchini and fried them too... what a meal!

Wonderful! Thought it was a simple recipe however it had GREAT taste. Just a word of caution though to those who are sensitive to spicy food, my fiance thought it was a little too hot. I, however, thought it was just perfect.

I made this recipe tonight for dinner, it was excellent! It was fairly easy to prepare and was pretty much like something you'd order in a restaurant. It wasn't super crispy it was tender-crispy. I made two pounds of shrimp instead of one and didn't have to double anything else the flour was enough, I just made a bit more sauce. Oh yes I heated the butter and garlic in the microwave to soften it up and then added the hot sauce, then drained it to get rid of the garlic so as not to scare my husband too much (he gets heartburn). It really was scrumptious. This is the first time I ever made buffalo shrimp....great!