Cap'n Crunch Buffalo Shrimp


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

Capn Crunch Buffalo Shrimp Picture
What's better than Bbuffalo Shrimp and has Crunch Berries? Cap'n Crunch Buffalo Style Shrimp, of course.
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.    Chop the bacon into small bits, then fry over a med / high heat until all of their fat has rendered.

Place them on paper towels to drain. Reserve the fat for another use, or add it to the oil later.

3.    Crush the Cap'n Crunch with the flat side of a meat mallet in a plastic freezer bag. Make sure to get all the air out of the bag before using the mallet. I tried doing this in a food processor, but it didn't work well. The cereal few all around and didn't crush nicely.

4.    Mix the crushed Cap'n Crunch, Bacon, Blacken, and Salt together in a bowl. Set this aside.

5.    Mix the ingredients for the First Flour Mix in a bowl.

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 Cap'n Crunch 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 on a plate, or in a basket, and drizzle just a little honey on the Cap'n Crunch Buffalo Shrimp just prior to serving.

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

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