BUFFALO SHRIMP SALAD
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high. Add shrimp and salt and pepper, and saute until shrimp are opaque. Remove from heat and swirl in hot sauce. Let cool slightly, then toss with escarole and lemon juice. Season and sprinkle with cheese.
SHRIMP-SALAD PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
- Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
- Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
- Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.
HOOTERS BUFFALO SHRIMP
Make and share this Hooters Buffalo Shrimp recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 24 badazz shrimps, 4 serving(s)
Number Of Ingredients 10
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.
BUFFALO SHRIMP SANDWICH
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. *To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ½ cup hot sauce, and 1 teaspoon seasoned salt.
EASY BUFFALO SHRIMP
This is an easy dish for ball games or to take to parties. I like to make sure additional sauce covers the shrimp when served. Serve with blue cheese or ranch dressing, if desired.
Provided by susan
Categories Appetizers and Snacks Spicy
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butter and hot sauce in a saucepan over medium heat; cook and stir until butter is melted, about 5 minutes. Reduce heat to medium-low and keep warm.
- Heat oil in a large skillet over medium heat.
- Place cornstarch in a shallow bowl and lightly dip shrimp into the cornstarch.
- Fry shrimp, working in batches, in the hot oil until lightly browned, 1 to 2 minutes. Transfer shrimp to a paper towel-lined plate using a slotted spoon. Add shrimp to the butter-hot sauce and allow to sit for 3 to 4 minutes.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 29.7 g, Cholesterol 282.3 mg, Fat 29.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 15.6 g, Sodium 1159.7 mg, Sugar 0.4 g
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.
Nutrition Facts : Calories 625.7 calories, Carbohydrate 54.4 g, Cholesterol 198.5 mg, Fat 32.1 g, Fiber 3.1 g, Protein 30.1 g, SaturatedFat 7.5 g, Sodium 2128.8 mg, Sugar 1.6 g
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- Add shrimp to a resealable plastic bag or a medium-sized bowl. Add fresh minced garlic, paprika, cayenne pepper and olive oil, mix together and store in the refrigerator while you prep the salad ingredients and make the dressing.
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- Heat a large pan or skillet to medium-high heat with 1/2 of butter or oil sauté your shrimp. Season with salt and pepper to taste. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
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