Hooter's Buffalo Shrimp
Hooter's menu description: Fried shrimp shaken in your favorite wing sauce. It don’t get no batter than that!
And if you like their Buffalo Wings - you will definitely enjoy their Buffalo Shrimp!
Preheat oil in deep fryer to 375* F.
Meanwhile - prepare your sauce:
Combine:
1/4 c. butter (real butter - no spreads)
1/4 c. hot sauce - Louisiana or Frank's
1/8 t. ground black pepper
1/8 t. garlic powder
1/8 t. paprika - mix well
Clean a dozen large shrimp - remove shell leaving only the last segment of the shell and the tailfin; devein and clean. Using a small, sharp knife, butterfly the shrimp: cut where the vein was to sspread the shrimp (do not cut all the way through).
In bowl, beat 1 egg and add 1/2 c. milk.
Place 1 c. flour in separate bowl.
Dredge shrimp in egg/milk mixture allowing excess to drip off and dredge in flour. Place on tray in fridge for about 10 minutes before frying.
Fry in preheated oil for 7 to 10 minutes - the tip of the tail will turn a dark brown. Remove from oil and drain on paper towels. Immediately place in large bowl and pour sauce over stirring gently to coat.
Serve with a wedge of fresh lemon.
Hooter's Buffalo Chicken Wings
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly place the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
Hooter's menu description: Fried shrimp shaken in your favorite wing sauce. It don’t get no batter than that!
And if you like their Buffalo Wings - you will definitely enjoy their Buffalo Shrimp!
Preheat oil in deep fryer to 375* F.
Meanwhile - prepare your sauce:
Combine:
1/4 c. butter (real butter - no spreads)
1/4 c. hot sauce - Louisiana or Frank's
1/8 t. ground black pepper
1/8 t. garlic powder
1/8 t. paprika - mix well
Clean a dozen large shrimp - remove shell leaving only the last segment of the shell and the tailfin; devein and clean. Using a small, sharp knife, butterfly the shrimp: cut where the vein was to sspread the shrimp (do not cut all the way through).
In bowl, beat 1 egg and add 1/2 c. milk.
Place 1 c. flour in separate bowl.
Dredge shrimp in egg/milk mixture allowing excess to drip off and dredge in flour. Place on tray in fridge for about 10 minutes before frying.
Fry in preheated oil for 7 to 10 minutes - the tip of the tail will turn a dark brown. Remove from oil and drain on paper towels. Immediately place in large bowl and pour sauce over stirring gently to coat.
Serve with a wedge of fresh lemon.
Hooter's Buffalo Chicken Wings
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly place the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
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