This
crazy dude keeps bothering the hell out of me to make these stupid buffalo shrimp so here are your damn shrimp, jackass. As far as I was able to tell they are very similar to
hot wings, just with shrimp. These turned out to be pretty fucking awesome but they were really hot so be forewarned. Let's begin:
The only shrimp my market had were 10-15ct (i.e. fucking huge) so that is what I am working with here. De-shell them but leave the tail. Slice them down the back and remove the vein as seen above (vein is still intact). This is crucial. Do not think you can skip this step. Rinse thoroughly.
Toss 1c flour, 3tbl Old Bay, 2tsp cornstarch, 1tsp cayenne, 1/2 tsp sea salt, 1/2tsp freshly cracked black pepper in a large Ziploc bag. Zip it up and shake to mix. Add your shrimp and shake to coat. Place the shrimp on a baking sheet and cover with a clean dish towel while your oil heats up.
Get a vinegar based Louisiana hot sauce like the one pictured here, Franks, or Crystal. In a small saucepan combine 2tbl butter with about half a 6oz bottle of hot sauce over low heat. If you wish you can make a
tomato based sauce instead.
Put your vegetable oil over medium heat. Shake the shrimp in the Ziploc one more time. Drop in the hot oil and fry for about 3 min. Remember these are giant shrimp so if you have crappy little ones the cooking time will not be as long.
After you pull the first batch out check them to see if you need to raise or lower the heat or cooking time. Mine were perfect. Big fucking surprise.
Let them cool for a minute and then lightly toss or dip the battered shrimp in the hot sauce mixture. There. Fucking happy now? Eat it.
The only shrimp my market had were 10-15ct (i.e. fucking huge) so that is what I am working with here. De-shell them but leave the tail. Slice them down the back and remove the vein as seen above (vein is still intact). This is crucial. Do not think you can skip this step. Rinse thoroughly. 
Toss 1c flour, 3tbl Old Bay, 2tsp cornstarch, 1tsp cayenne, 1/2 tsp sea salt, 1/2tsp freshly cracked black pepper in a large Ziploc bag. Zip it up and shake to mix. Add your shrimp and shake to coat. Place the shrimp on a baking sheet and cover with a clean dish towel while your oil heats up. 
Get a vinegar based Louisiana hot sauce like the one pictured here, Franks, or Crystal. In a small saucepan combine 2tbl butter with about half a 6oz bottle of hot sauce over low heat. If you wish you can make a tomato based sauce instead.
Put your vegetable oil over medium heat. Shake the shrimp in the Ziploc one more time. Drop in the hot oil and fry for about 3 min. Remember these are giant shrimp so if you have crappy little ones the cooking time will not be as long. 
After you pull the first batch out check them to see if you need to raise or lower the heat or cooking time. Mine were perfect. Big fucking surprise.
Let them cool for a minute and then lightly toss or dip the battered shrimp in the hot sauce mixture. There. Fucking happy now? Eat it.
14 comments:
So the 'crazy dude' you are referring to above is yourself?
I would have to agree - he (you) is (are) a jackass!
Oops! I need to fix that link...
You had to go and fuck it up all puttin' it in hotsauce. Way to go asshole, way to go.
Thanks cooking asshole! I say a motherfucking thank you very much from merry olde england! ;)
Yes I know I am the crazy dude! You should have put crazy english or something more offensive! BTW I am a very good friend of Trent and Paul Finlay... you know cheesecake guy from P:ear, and I am hoping to come over later this year so I will meet you buy you a beer or two for recipes sake! Many Thanks!
sorry that was suppose to be "crazy english guy". Am a little tipsy!
I didn't get any :-(
I made this over the weekend and it was great! I felt like a real asshole.
The hot sauce was awesome!
How about 3 beers?
Nope, all mine!
Awesome! Good job Marie!
Tried it today! Amazing! Only used Franks hot sauce as I can't get anything else here. Although I am stocked up on Old Bay now. Will try the ribs (with baby back instead of normal pork ribs) again and attempt to do your bbq sauce this time!
I will buy you 4 proper english pints (i.e. 568ml instead the wuz ass american 473ml) at the Horse Brass next time I come! Thanks again Cooking Asshole!
Actually I will just ask one more thing. How do you get the coating to stick to the shrimp so well?
I love the Horse Brass! I will kick your ass in some cricket!
Okay so when I started frying stuff for the first time I had the same 'sticking' problem. I did egg washes for a while but what I came to realize was the necessity of letting your meat sit after "flouring." Let it sit and then "re-shake." Really it just comes from practice but you will get it...eventually.
I like this shrimp! Buffalo Chicken will make way in my home next time for your recipe...
Excellent! Good Luck!
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