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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buffalo Shrimp Recipe

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This recipe for Buffalo Shrimp is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound large shrimp, peeled & deveined

1 egg, beaten
½ cup milk
1 cup flour

SAUCE:
1/4 cup butter, melted
1/4 cup hot sauce
1/8 tsp. ground pepper
1/2 tsp. garlic powder
1/4 tsp. paprika
Directions:
Directions:
Clean shrimp & butterfly. Combine egg & milk in a bowl; add shrimp. Place flour in zip-lock bag; add shrimp and toss to coat. **At this point, you can put the shrimp in the refrigerator for a couple of hours until you are ready to cook them.** Deep fry shrimp for approx. 3 minutes; drain.
Combine sauce ingredients. Pour warm sauce over warm shrimp, tossing to coat well. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of Mary Grace's favorites when she comes to visit us. (Can be served as an appetizer as well).

 

 

 

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