The first time and only time (other than me making it) I had Buffalo shrimp was in FL visiting my brother. We love them. I was determined to find a way of making it.
If I were to open a restaurant in the area…. buffalo shrimp would be on the menu #1 it is good # 2 no one has it on their menu around here.
I would also have Chicken Fried Bacon on my menu 😉 Oh so good!
I have tried a few recipes and like this one the best….so far. I went to look for the recipe, but could not find it 😦 But really I did not follow the recipe. I just had notes on it. I think we did ok without them.
Timmermann’s Buffalo Shrimp
- 1 bag Shrimp, peeled and deveined and uncooked (They have the tails on)
- 1 package Andy’s Cajun Fish Breading ( You can actually bread 2 bags of shrimp with 1 pkg.)
- 1 bottle of Franks hot sauce
- 1 stick butter
- heavy cream (guessing 1/4 cup)
- oil for frying
In a saucepan add hot sauce and butter. Let simmer for 10 minutes add heavy cream. Put on low setting until ready to use.
Heat your oil to 375 degrees. Rinse your shrimp, shake off excess water and toss in Andy’s. When they float…cook 10 seconds more and remove from oil. Put in a paper towel lines bowl. Transfer to a another bowl. Ladle some of the hot sauce on them; toss. Then put them a serving bowl. Serve with ranch or blue cheese dressing. YUMMOLA!
These are really good on nachos and shrimp tacos (but take the tails off)…so good!