Buffalo Shrimp  

Saturday, January 17, 2009

Buffalo Sauce

* 1/2 cup Louisiana hot sauce or Frank's red hot sauce
* 4 ounces unsalted butter
* 1/4 teaspoon paprika
* 1/8 teaspoon black pepper
* 1/8 teaspoon garlic powder
* oil, for deep-frying


* 24 fresh large shrimp, peeled and de-veined
* 2 eggs, beaten
* 8 fluid ounces milk
* 2 cups flour



1. Combine in a small saucepan over medium heat until butter is mixed through.

2. Cover and keep warm over low heat.


1. Combine the egg and milk in a small bowl.

2. Place flour in a large gallon-size zip-lock bag.

3. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.

4. Leave them in there, and repeat the process, six shrimp at a time.

5. Make sure they are all well coated with flour.

6. Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.

7. Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.

8. Remove, drain, and toss gently with your prepared Buffalo sauce.

Makes: 4 servings

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