ixing bowls.
Place the shrimp in one bowl and coat
eat.
---To Make The Shrimp---.
Combine the egg and
Pre wash the shrimp well.
Dry thoroughly.
Place in a medium bowl and add buffalo sauce.
Let sit in the refrigerator for at least 30 minutes.
Place margarine in a frying pan and let melt until it starts bubbling.
Place shrimp in the butter along with garlic.
Let cook until almost done.
Then add flour and stir quickly to insure no lumps form.
Let shrimp finish cooking.
You may add a bit more sauce if needed. Serve next to celery sticks and bleu cheese dressing.
ablespoon of the butter and shrimp; saute 2 minutes or until
ngredients well.
Rinse the shrimp under cold water and place
sharp knife along each shrimp's back and open slightly
br>chicken, 1/4 cup buffalo sauce, salt and pepper. Set
nd spices.
Rinse the shrimp under cold water; place in
o coat all of the shrimp. Or, mix everything in a
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.
cool slight. Pour sauce over shrimp and toss to coat.
Combine butter and hot sauce in a saucepan over medium heat; cook and stir until butter is melted, about 5 minutes. Reduce heat to medium-low and keep warm.
Heat oil in a large skillet over medium heat.
Place cornstarch in a shallow bowl and lightly dip shrimp into the cornstarch.
Fry shrimp, working in batches, in the hot oil until lightly browned, 1 to 2 minutes. Transfer shrimp to a paper towel-lined plate using a slotted spoon. Add shrimp to the butter-hot sauce and allow to sit for 3 to 4 minutes.
Place shrimp in resealable plastic bag and
Peel and devien shrimp, leaving tails intact.
Place the shrimp in a mixing bowl and toss with buttermilk.
Combine the cracker crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder.
Combine hot sauce and melted butter in a mixing bowl and whisk to mix.
Heat oil in fryer or heavy skillet to 350 degrees.
Drain shrimp and toss with breading.
Fry shrimp until golden.
Drain fried shrimp on paper towels and then put in a bowl.
Toss with the hot sauce mixture.
Serve with bleu cheese dressing.
(190 degrees C). Pat shrimp dry with paper towels.
he pasta cooks, prepare the shrimp.
Heat the oil in
Preheat oven to 450 degrees.
Place 2 rimmed baking sheets in oven to heat.
Stir together lemon zest, garlic, celery seed, sweet paprika, cayenne pepper, salt, honey, and oil in a large bowl. Add shrimp, and toss to coat well.
Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Stir together sour cream, lemon juice, celery leaves and salt.
Optional:
Serve shrimp and dip with cucumber spears, celery stalks, and fennel wedges.
sing) to make marinade. Place shrimp in labeled freezer bag or
Parbroil bacon at 400* Bacon should be browned and bendable.
Wash shrimp. Wrap 1/2 piece of bacon around each shrimp. use toothpick.
Bake in 400* oven for 6-7 more minutes.
While shrimp is still hot, drizzle with the hot sauce. Use your judgement. Toss lightly.
Serve with blu cheese dressing and celery sticks.
Heat oven to 350 degrees.
Mix hot pepper sauce and butter in shallow bowl; place cracker crumbs in separate shallow bowl.
Dip shrimp in sauce mixture then in crumbs, turning to evenly coat both sides of each shrimp. Place in single layer on a baking sheet sprayed with cooking spray.
Bake 20 minutes or until shrimp are done. Serve with dressing and celery.