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.
There are a lot of recipes that I do that I've never written down, Buffalo Shrimp is one of them. I've always figured that they're just like making wings. Lately, I've had a lot of requests for this so I thought that I'd do them with my son Critter and his wife Kate.
I had purchased the shrimp early in the day, and later, Critter and I went out shopping for the few things he didn't have at his house. We're walking through the aisles, and he goes down the cereal isle. Now, I can't figure out what we would need from that aisle, but I followed anyway. He stopped at the Cap'n Crunch, and gave me one of those looks. Of course we've always been on the same wave length, and I knew just what he wanted, Cap'n Crunch Buffalo Shrimp. What a hoot!
I had also forgotten about it being one of his favorite memories of going to my Mom's house. She ALWAYS spoiled him by having his favorite, Cap'n Crunch on hand for breakfast, and snacking.
The Cap'n Crunch Buffalo Shrimp recipe was a HOOT. It's one of those "Off the Wall" things that worked real well. Drizzling the little bit of honey on the finished Shrimp may seem like an overkill to sweetness, but it really helped to bring out the flavor of the cereal.
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.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
