Hooters Buffalo Shrimp Recipes

HOOTERS BUFFALO SHRIMP

Steps:

• ---To Make The Sauce---.
• Combine in a small saucepan over medium heat until butter is mixed through.
• Cover and keep warm over low heat.
• ---To Make The Shrimp---.
• Combine the egg and milk in a small bowl.
• Place flour in a large gallon-size zip-lock bag.
• Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
• Leave them in there, and repeat the process, six shrimp at a time.
• Make sure they are all well coated with flour.
• Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.
• Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.
• Remove, drain, and toss gently with your prepared Buffalo sauce; you can do this by shaking gently in a large Tupperware container with a lid.

ED'S PARTY TIME BUFFALO SHRIMP

Steps:

• Grease 2 baking sheets with cooking spray.
• Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
• Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
• Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
• Chill shrimp until batter is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan.
• Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
• Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
• Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

BUFFALO SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.