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Buffalo Shrimp Recipe

Kathy Whyte/ WNBF News

Since I am off on Friday and won’t do a Foodie Friday post, we’ll make this a Tastey Tuesday recipe that could be made for a holiday appetizer.

Buffalo Shrimp (prep. time about 30 minutes, less if you don’t have to peel the shrimp)

4 Tb. vegetable oil (canola or other oil can be substituted)

½ lb. raw shrimp, peeled & deveined

½ C. flour

1 Tb. cayenne pepper

salt & pepper

1 medium egg, beaten

½ C. panko bread crumbs

¼ C Frank’s hot sauce

1 Tb. honey

celery sticks

Bleu cheese dressing 

Preheat oven to 350.  Combine cayenne pepper, salt and pepper with the flour.  Dredge the shrimp in the flour, then the beaten egg and coat with the panko bread crumbs. Combine hot sauce and honey in a large bowl. (*Here you can adjust the hotness or flavors by adding different elements like brown sugar, molasses, chili powders to your personal liking.)

Heat oil in a fry pan until a piece of bread crumb dropped in the oil sizzles.  Fry the breaded shrimp until just brown on both sides.

Drain shrimp briefly on paper towels then toss in the bowl with the hot sauce to coat.  Place the coated shrimp on a parchment-lined baking sheet and finish cooking in the oven for about 5 to 10 minutes, turning once during baking.

Serve with bleu cheese dipping sauce and celery sticks.

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