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Seafood: Buffalo Shrimp

Source of Recipe

unknown


List of Ingredients

Sauce:
1/4 c. Crystal Louisiana hot sauce (or Franks)
1/4 c. butter
1/8 tsp. paprika
dash black pepper
dash garlic powder
Shrimp:
12 uncooked large shrimp, peeled and de-veined
1 egg, beaten
1/2 c. milk
1 c. flour



Recipe

Sauce:
Combine in a small saucepan over medium heat until butter is mixed through.
Cover, keep warm on low heat.
Shrimp:
Combine the egg and milk in a small bowl. Place flour in a large
gallon-size
zip-lock bag.

Coat six of the shrimp with egg mixture, then toss them in the bag of flour
and shake well to coat. Leave them in there, and repeat the process with the
next six shrimp. Make sure they are all well coated with flour. Refrigerate
about 5 minutes while your deep fryer heats up to 375F.

Deep fry at 375F, 8-10 minutes, until shrimp tails are dark brown. Remove,
drain, and toss gently with your prepared buffalo sauce. You can do this by
shaking gently in a large tupperware container with a lid.

This recipe is for 12 shrimps, so you may want to double or triple it
depending upon how many guests you expect