BUFFALO SHRIMP (OAMC)
This recipe comes from 30DayGourmet.com, a great resource for OAMC meal planning. This recipe can be made using the big bags of frozen already cooked shrimp, and can be made hot or not depending on whether you add the hot sauce (of course, this changes the recipe from "Buffalo" shrimp to just Shrimp in a Yummy Marinade!). I made these as written using Frank's Hot Sauce, and it was good buffalo flavor, but not nuclear hot, which I loved, but my chili head DH just thought was good. Prep time includes cooking (but not peeling) the shrimp. Recipe will double, triple, or more easily.
Provided by CraftScout
Categories Spicy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.
CRISPY BUFFALO SHRIMP
We serve these with ranch for dipping. You could serve with some celery stalks as well. Great for parties or football games. Definite crowd pleaser.
Provided by desirae hrynko
Categories Appetizers and Snacks Spicy
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 8.9 g, Cholesterol 138 mg, Fat 16.9 g, Fiber 0.4 g, Protein 11.5 g, SaturatedFat 2.5 g, Sodium 941.7 mg, Sugar 0.4 g
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.
Nutrition Facts : Calories 625.7 calories, Carbohydrate 54.4 g, Cholesterol 198.5 mg, Fat 32.1 g, Fiber 3.1 g, Protein 30.1 g, SaturatedFat 7.5 g, Sodium 2128.8 mg, Sugar 1.6 g
GRILLED BUFFALO SHRIMP
Out of the Cleveland Plain Dealer. One of Cleveland Cavaliers' Donyell Marshall's favorite recipes. Originally called for broiling but everything is better grilled! I add more hot sauce than is called for and it still isn't too spicy.
Provided by Blackbird522
Categories Healthy
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place shrimp in resealable plastic bag and refrigerate.
- Combine next nine ingredients in blender. Blend until smooth.
- Cook mixture over medium-low heat for 10 minutes. Allow to cool.
- Pour into the resealable bag with shrimp and allow to marinate in refrigerator for at least 30 minutes turning shrimp occasionally.
- Remove shrimp from marinade and reserve the marinade.
- Coat grill topper or basket (basket makes it much easier to turn shrimp) with non-stick spray.
- Grill for 3 minutes on high heat. Turn shrimp and baste with marinade. Cook an additional 3 minutes or until done.
- Serve with Bleu Cheese or Ranch dressing.
Nutrition Facts : Calories 163.1, Fat 2, SaturatedFat 0.4, Cholesterol 172.5, Sodium 483.2, Carbohydrate 11.5, Fiber 0.2, Sugar 9.1, Protein 23.3
BUFFALO SHRIMP
This recipe is a saucy buffalo shrimp great for dinner or appetizers. You may need to add a bit here or there to suit your personal tastes. T Marzetti's Blue Cheese dressing is a MUST..on the side of course along with lime or lemon wedges. To serve as a delicious appetizers, you could place a toothpick into each shrimp.
Provided by chef FIFI
Categories Spicy
Time 15m
Yield 15-20 shrimp
Number Of Ingredients 5
Steps:
- 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.
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