BUFFALO SHRIMP
Steps:
- In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
- Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
- Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
- In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
- Remove shrimp from refrigerator and shake a second time in flour mixture.
- Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
Nutrition Facts : Calories 625.7 calories, Carbohydrate 54.4 g, Cholesterol 198.5 mg, Fat 32.1 g, Fiber 3.1 g, Protein 30.1 g, SaturatedFat 7.5 g, Sodium 2128.8 mg, Sugar 1.6 g
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Ammar Afzal
[email protected]These buffalo shrimp were a total disaster! The sauce was way too spicy and the shrimp were overcooked.
Gaming with MaRuF
[email protected]I followed the recipe exactly, but my buffalo shrimp turned out soggy. I'm not sure what I did wrong.
Farhan Chauhdry
[email protected]The buffalo shrimp were a bit bland. I think I'll add some more cayenne pepper next time.
Ossy Vybz
[email protected]These buffalo shrimp were a bit too spicy for my taste, but my husband loved them. He said they were the best buffalo shrimp he's ever had.
esther chioma
[email protected]I was a bit skeptical about making buffalo shrimp, but I'm so glad I did! They were absolutely delicious. The shrimp were cooked perfectly and the sauce was amazing.
bhesh shrestha
[email protected]I'm not a huge fan of spicy food, but these buffalo shrimp were surprisingly mild. The sauce had just the right amount of heat.
DN TV KUSHTIA
[email protected]These buffalo shrimp are so easy to make and they're always a hit with my family. I love that I can make them in the oven or on the stovetop.
Abdullahi Halimot
[email protected]I love that this recipe uses shrimp instead of chicken. It's a great way to change up the classic buffalo flavor.
George Broussard
[email protected]I've made these buffalo shrimp a few times now and they're always a crowd-pleaser. The sauce is the perfect balance of spicy and tangy.
Magan Robinson
[email protected]These buffalo shrimp were a hit at my party! They were so easy to make and everyone loved them.