Had these last night.....MMMMMMMMMM!!!!!
Hooters Buffalo Shrimp
Buffalo Sauce
* 1/2 cup louisiana hot sauce or 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
Shrimp
* 24 fresh large shrimp, peeled and de-veined
* 2 eggs, beaten
* 8 fluid ounces milk
* 2 cups flour
Directions
---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.
Another way is very good....
* 15-20 medium raw shrimp or 15 large raw shrimp, deveined
* 1/3-2/3 cup franks buffalo wing sauce
* 4 tablespoons margarine
* 1/4 teaspoon garlic (very finely chopped)
* 1-1 1/2 teaspoon flour
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
