What's better than Bbuffalo Shrimp and has Crunch Berries? Cap'n Crunch Buffalo Style Shrimp, of course.
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.
This recipe for Cap'n Crunch Buffalo Shrimp 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. 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.
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
