Buffalo Shrimp

Quick Links:

Buffalo Shrimp

Sweet jumbo shrimp smothered in a tangy spicy sauce. Great appetizer for any operation.

Serves: 4


	Ingredients 1 lb Ocean Garden® Mexican shrimp 1/2 cup flour 1 tbsp paprika 1/4 tsp cayenne or ground chile or pequin pepper 1/2 cup white vinegar 1/2 cup margarine 2 Tbsp hot sauce 1/8 tsp Worcestershire®sauce 1/2 to 1 Tbsp paprika 1/8 tsp celery seed 1/8 tsp each garlic salt & black pepper Peanut or vegetable oil

Method

Peel and devein shrimp, leaving tails on. Dry thoroughly on paper towels.

Mix flour, paprika and cayenne pepper together in a bowl. Hold shrimp by tail and dip into vinegar and then into flour mixture. Set aside.

Melt margarine with hot sauce, Worcestershire® sauce, paprika, celery seed, garlic salt and black pepper. Keep warm.

Cook Shrimp
Heat 1 inch of oil in a skillet. Fry shrimp, one serving at a time (see cooking times below), turning to cook both sides. Drain on paper towels. Quickly dip fried shrimp into hot sauce.

Serve with Buffalo Sauce and celery sticks.

Cooking times for shrimp

Small-Med Med-Lrg Lrg-Extra Lrg

(51/60-smaller) (21/25-41/50) (U/10-16/20)

1 1/2 - 2 min. 2 1/2 - 3 min. 3 1/2 - 4 min

Recipe courtesy of Ocean Garden.