Hooters Buffalo Shrimp
Posted: Mon May 23, 2005 10:35 pm
I crave these at least every couple of weeks.
This recipe is for 12 shrimps, so you may want to double or triple it
depending upon how many guests you expect:
First the sauce:
1/4 cup Crystal Louisiana hot sauce (or Franks)
1/4 cup butter
1/8 teaspoon paprika
dash black pepper
dash garlic powder
Combine in a small saucepan over medium heat until butter is mixed through.
Cover, keep warm on low heat.
Now the Shrimp:
12 uncooked large shrimp, peeled and de-veined
1 egg, beaten
1/2 cup milk
1 cup flour
Combine the egg and milk in a small bowl have the flour ready in a large
gallon size zip lock bag.
Coat six of the shrimp with milk/egg then toss them in the bag of flour and
shake well to coat. Leave them in there, and repeat the process with the next
six shrimp. Make sure they are all nicely coated with flour. Refrigerate
about 5 minutes while your deep fryer heats up to 375 degrees.
Deep fry at 375 8-10 minutes, until shrimp tails are dark brown. Remove,
drain, and toss gently with your prepared buffalo sauce. You can do this by
shaking gently in a large tupperware container with a lid.
This recipe is for 12 shrimps, so you may want to double or triple it
depending upon how many guests you expect:
First the sauce:
1/4 cup Crystal Louisiana hot sauce (or Franks)
1/4 cup butter
1/8 teaspoon paprika
dash black pepper
dash garlic powder
Combine in a small saucepan over medium heat until butter is mixed through.
Cover, keep warm on low heat.
Now the Shrimp:
12 uncooked large shrimp, peeled and de-veined
1 egg, beaten
1/2 cup milk
1 cup flour
Combine the egg and milk in a small bowl have the flour ready in a large
gallon size zip lock bag.
Coat six of the shrimp with milk/egg then toss them in the bag of flour and
shake well to coat. Leave them in there, and repeat the process with the next
six shrimp. Make sure they are all nicely coated with flour. Refrigerate
about 5 minutes while your deep fryer heats up to 375 degrees.
Deep fry at 375 8-10 minutes, until shrimp tails are dark brown. Remove,
drain, and toss gently with your prepared buffalo sauce. You can do this by
shaking gently in a large tupperware container with a lid.
