Buffalo Shrimp


Published:
Prep time:     Cook time:     Total time:     Yield: 8 - 10 servings

Plated Buffalo Shrimp Picture
You can't go wrong with Buffalo Shrimp, it's got Fried Shrimp, it's got Wing Sauce, there are No Bones or "Handles", and you get to eat it with either your fingers or a fork.
Ron's Note about Deep Frying:
  • If the finished product is oily, the temperature of the oil was too low.

  • If the coating doesn't stick to the shrimp, the temperature was too low.

  • Flour contains gluten (protein), it absorbs oil. to limit the amount of oil picked up by the shrimp, I've replaced some of my normal amount of flour with Cornmeal. You could also replace another half of the amount of flour with Rice Flour. Neither the Cornmeal or Rice Flour contains gluten, and won't absorb oil.

  • If the temperature is too hot, the coating will cook before the shrimp is done.

  • Don't overcook shrimp, they'll be tough.

  • Don't drain on paper towels, the shrimp will steam and the outside won't be crispy. Drain on a rack in a sheet pan instead.
1.    The longest part of this whole recipe is cleaning the shrimp. Begin early, then place them in a covered bowl, and hold them in your refrigerator until your ready to fry.

2.    Mix the ingredients for the First Flour Mix, and the Final Dredge in separate bowls.

Whisk the eggs, add the milk and blacken, whisk again, and set aside.

Line up like an assembly line. Dip the Shrimp in the First Flour Mix, the Egg Mix, and finally into the Final Dredge. Set these on a platter, but don't stack them.

Heat the oil, in a large pot to 350 degrees. Add the shrimp and cook until they're nicely crispy on the outside, about 7 minutes. Drain on a rack on a sheet pan. Don't drain them on paper towels because the coating will become soft.

While the fried shrimp are hot, place about a dozen in a bowl, then put about 3 ounces of your favorite wing sauce (I used my Garlic / Parmesan, and Ghost Cheddar on top. Toss the shrimp in the bowl to coat them, then serve immediately.

Ron's Note:
If the shrimp end up tough, you've over cooked them.

Using cornmeal in the Final Dredge makes for a crispier coating than just using flour.

3.    I served these 3 different ways. with Ghost Cheddar, Garlic Parmesan, and Cap'n Crunch, ALL were a big hit.

I've got some great baskets, and deli-paper for serving. And I love to put tortilla chips underneath the shrimp or wings. Any sauce that drips off of the shrimp will land on the tortilla chips, and won't go to waste.

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