Iris Buffalo Fried Shrimp Recipes

Steps:

• Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
• Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
• Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
• Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.

Steps:

• Mix the mayo, 1/4 cup of the hot sauce, mustard, pickle, shallots, and parsley in a small bowl, cover & refrigerate.
• Preheat the oven to 250 degrees. Heat 2 inches of oil in a large wide pot over medium high heat until thermometer reads 365.
• Whisk flour, beer, and remaining hot sauce in a large bowl, and toss to coat. Working in batches, remove shrimp from batter with slotted spoon.
• Fry until golden brown,2-3 minutes, making sure oil returns to 365 between batches, shrimp will be golden brown.
• Add celery slices to remaing batter, fry 2-3 minutes. Serve with fried shrimp and sauce.

Steps:

• Grease 2 baking sheets with cooking spray.
• Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
• Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
• Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
• Chill shrimp until batter is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan.
• Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
• Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
• Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

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.

Steps:

• ---To Make The Sauce---.
• Combine in a small saucepan over medium heat until butter is mixed through.
• Cover and keep warm over low heat.
• ---To Make The 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, six shrimp at a time.
• Make sure they are all well coated with flour.
• Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.
• Deep-fry at 375°F for about 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.

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.