Related recipes: Appetizers, Cheese, National Fisheries Institute, Seafood, Shrimp
Preparation facts
Yield: 4 servings
Ingredients
1 lb Ocean Garden® Mexican shrimp
1/2 cup Flour
1 Tbs Paprika
1/4 tsp Cayenne or ground chile pequin pepper
1/2 cup White vinegar
1/2 cup Margarine
2 Tbs Hot sauce
1/8 tsp Worcestershire® sauce
1/2 to 1 Tbs Paprika
1/8 tsp Celery seed
1/8 tsp each Garlic salt & black pepper
3 Tbs Peanut or vegetable oil
Buffalo Sauce:
1 cup Mayonnaise
1/2 cup Sour cream
1/4-1/3cup Crumbled blue, feta or Mexican cheese
1 Tbs each Lemon juice
1/4 cup Fresh parsley, minced
2 Tbs Green onion, minced
1 small clove Garlic, minced
1/4 tsp each Salt & pepper
dash of Cayenne pepper
1 Tbs White Vinegar
Directions
Peel and devein shrimp, leaving tail on. Dry thoroughly on paper towels.
Mix flour, paprika and cayenne pepper together in a bowl. Hold shrimp by tail and dip into vinegar and then into flour mixture. Set aside.
Melt margarine with hot sauce, Worcestershire® sauce, paprika, celery seed, garlic salt and black pepper. Keep warm.
To Cook Shrimp:
Heat 1 inch of oil in a skillet. Fry shrimp, one serving at a time (see cooking times below), turning to cook both sides. Drain on paper towels. Quickly dip fried shrimp into hot sauce.
Buffalo Sauce:
Combine mayonnaise, sour cream, cheese, lemon juice, vinegar, minced parsley, onion and garlic and seasonings. Refrigerate. (Makes 1 ½ cups).
Serve with Buffalo Sauce and celery sticks. Serves 4–6
Shrimp Cooking Times:
Large shrimp: 3 ½–4 minutes
Medium shrimp: 2 ½–3 minutes
Small shrimp: 1 ½–2 minutes
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
