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Monday, May 20, 2013

Julie's Buffalo Shrimp

WOW...this is AWESOME Shrimp!! Its a little spicy, don't know how much 
your "little's" would enjoy it BUT if you LOVE a little KICK to your shrimp, THIS is 
your recipe!! It was so good, I even ate if for breakfast...no lie!! 

Julie's Buffalo Shrimp

4 lb.. frozen pre-cooked shrimp
2 c. cornstarch (approximately)
8 egg whites (approximately)

Oil (for cooking)

In a deep fryer or large pan, heat enough oil that shrimp won't touch the bottom of the pan (4-5 c). Mix cornstarch and egg whites together to make a batter. Cut tails (or pull them off, whichever you want to do) from shrimp, rinse shrimp and put them on a paper towel, pat dry. Place shrimp into batter and coat thoroughly. Once the oil is hot enough for cooking, place shrimp into frying pan (or deep fryer) a "shrimp at a time" so that they won't get all "clumped together". After the batter is browned remove shrimp from the oil with tongs and place shrimp on a plate or tray covered with a paper towel to absorb the remaining oil. Continue until all the shrimp are cooked.

Buffalo Sauce:

1- 2 lb bag brown sugar
1 c. + 2 T. Franks HOT sauce (not any other kind)
1/2 + 4 T. Water

Heat until boiling, stirring continually. Boil for 3 minutes. Remove from heat. Let stand for 5 minutes. Pour over shrimp OR dip shrimp into sauce, whichever you prefer.


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