Buffalo Shrimp Oamc Recipes

BUFFALO SHRIMP (OAMC)

Steps:

• TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
• TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
• OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!

BUFFALO SHRIMP

Steps:

• Combine 5 tablespoons of melted butter, 1/2 cup of the pepper sauce and egg.
• Add garlic salt to bread crumbs.
• Dip shrimp in egg batter, then in bread crumbs.
• Heat oil in skillet, add shrimp and cook about 3 to 4 minutes on each side until just cooked through.
• Combine the 4 tablespoons of hot pepper sauce and the remaining 4 tablespoons of melted butter and warm over low heat.
• Place shrimp on serving platter and serve hot sauce and blue cheese dressing on the side for dipping.

CRISPY BUFFALO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
• Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
• Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover.
• Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
• Toss shrimp together with hot sauce in a large bowl until each piece is coated.

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.