Recipe by Mille®
If you are hosting a crowd to watch a ball game, you'll want to double or triple this recipe.
Top Review by Guabi Guabi
We can't buy louisiana sauce or Frank's sauce here, so I used a makeshift sauce to which I added a little Tabasco and ground red pepper. We had it with a light cucumber and lemon dressing for dipping. We all enjoyed it, but the kids thought it was a bit too hot - probably my own fault - I'll tone down the red pepper a bit next time.
- 1⁄2 cup louisiana hot sauce or 1⁄2 cup Frank's red hot sauce
- 4 ounces unsalted butter
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon garlic powder
- oil, for deep-frying
- 24 fresh large shrimp, peeled and de-veined
- 2 eggs, beaten
- 8 fluid ounces milk
- 2 cups flour
Directions See How It's Made
- ---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.