Cajun Style, Buffalo Shrimp

Prep time:     Cook time:     Total time:     Yield: 4 servings

Cajun Style, Buffalo Shrimp Picture
So maybe they're not Cajun, but I DID have to come with a name. How about "Outside in, Buffalo Shrimp"? The sauce has some terrific flavor, and the intense heat of my Pig Swarm, Fiery Hot, Honey BBQ Sauce was tempered quite a bit by the cooking. It still had the great flavors that it's known for though, AND the sweetness of the honey.
1.    Peel and devein the shrimp. Place them on paper towels to dry real good.

2.    Make up the sauce by placing all of the ingredients in a bowl large enough to hold both the sauce, plus all of the shrimp. It's O.K. to use one of my less hot Pig Swarm Mixes, or a not too sweet, grocery store type.

3.    Mix up the Flour Mix, by placing all of those ingredients into another bowl.

4.    Set up with a plate to hold the coated shrimp.

A - Place all of the shrimp into the sauce.

B - Take them out, a handful at a time, and coat them real well with the Flour Mix.

C - Set the coated shrimp on a plate to dry while the oil is heating.

5.    I used a large, 8 quart pot to fry these in. Make sure you've got about 3" of oil and you're using a thermometer to insure you've got the oil at 325 - 350 degrees.

6.    Place the shrimp into the pot, and cook about 5 minutes. Stir them once with your spider during the middle of cooking.

Cook them just until the coating has browned. any more and you'll overcook the shrimp. Overcooked Shrimp will be tough.

7.    Set the cooked, Buffalo Shrimp onto a sheet pan with a grate to drain.

Ron's Note:
I never use paper towels to drain fried food on, since the Fried Shrimp will steam, and the coating will become soft. I always drain on a grate over a sheet pan.

8.    To Serve:
Since they've already got the sauce under the breading, all you need is a little tarter sauce to go along with this terrific snack.

Copywrite 2013 Cap'n Ron's, All Rights Reserved