The Food You Love

Beautiful Steak in Demi-Glace

All Recipes, Barbecue | September 8, 2014 | By Foodie

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Half-Time Shrimp

2015-04-18 00:21:18

If you like Buffalo WIngs...You'll love these fresh, crispy, hot and spicy Half-Time Shrimp even better. ( Unless you have a shellfish allergy..in that case stick to the chicken.)

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Prep Time

45 min

Cook Time

10 min

Total Time

20 min

Prep Time

45 min

Cook Time

10 min

Total Time

20 min

For the Shrimp

1 lb large shrimp-shelled, de-veined and butterflied
1.5 cups vegetable oil
1 cup white all purpose flour
1 teaspoon onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay seasonings
1 tsp black pepper
1/2 tsp cayenne pepper
2 eggs-beaten

For the Sauce

1 cup Franks Hot Sauce
1 clove garlic very thinly sliced
1 stick unsalted butter

For the Bleu Cheese Dressing

1 cup mayo (only Hellmann’s…trust me)
2 cups sour cream
1/2 tsp white vinegar
1/2 tsp lemon juice
1/2 lb bleu cheese (crumbled)

Instructions

Run the shrimp under cold water then pat them dry with paper towels and set aside.
In a bowl beat 2 eggs and in a large plate pour out flour and mix in the onion powder, cayenne pepper, salt and pepper.
Dip shrimp into egg mixture, let excess egg drip off, and then into flour and put on a seperate plate as the oil heats.
Heat oil in pan to about 350 degrees. Hot enough that when you drop a little water in it it crackles. Arrange shrimp in pan and cook for about 1 min on each side. When shrimp are golden brown take out and dry on a paper towel lined plate.

For the Sauce

In a skillet melt butter and pour in Hot Sauce, 1 tsp white vinegar, garlic and butter. Let these awesome ingredients flow together, and toss in the shrimp. Take off heat and make sure they are full of this delicious Hot Sauce.

For the Blue Cheese Dressing

In a large bowl combine mayo, sour cream, lemon juice, vinegar, onion powder, 1/4 tsp of salt, 1/2 tsp black pepper. Blend smooth. Then fold in the bleu crumbled bleu cheese. Cover and set asside in fridge for 30-45 min.

Notes

Serve over a bed of nice organic greens and side of carrots and celery. Top with a generous portion of bleu cheese dressing and garnish with a few hot cherry pepper slices and drizzle remaining sauce over greens.

By Ed Cosgrove

The Food You Love http://www.thefoodyoulove.com/

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