The Best Shrimp Dish……Ever.

Guys, It’s cold out and the time for hot and spicy food is now.
Don’t wait…don’t eat a friggin salad and don’t you dare open a can of soup.
Grow some huevos baby and get ready to sweat!
I have a few foods that I really go crazy over and my Half-Time Shrimp is one of them. It has the perfect combination of crunch, texture, spices and kick ass flavor that will make you drool just thinking about them.
This recipe got me newspaper coverage and props on a NY News channel and I just wanted to share it again with a few updates and some new pictures.

Introducing, the goddess of Hellfire! No, not my lovely wife, my new 6 burner…..I love it.

She’s hot….she’s clean and even when she is dirty she never disappoints.

Wow, I knew cooking was sensual but this is crazy.

The Line Up……

Half-Time Buffalo 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 Old Bay seasonings and 1 tsp black pepper
1/2 tsp cayenne pepper
2 eggs-beaten

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.

Time for the hot tub……

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.

Nice and Golden……

For the Sauce:

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

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.

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)
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.

For Garnish:

1/4 cup hot cherry peppers
celery and carrots

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.

I hope you enjoy this as much as everyone I know does.

If you are like me……buy the sauce by the jug. Check out my link below for a great deal!

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