Buffalo Shrimp Sliders Food

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.

HAWAIIAN GARLIC SHRIMP SLIDERS

Steps:

• Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
• Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
• Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
• Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

BUFFALO SHRIMP SLIDERS

Steps:

• Heat broiler Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
• In a medium bowl, toss lettuce, celery, and carrots with dressing. Divide the mixture over the bottom halves of the rolls.
• Coat a large nonstick skillet with cooking spray and place over medium-high heat. When pan is hot, add 1 tablespoon of the butter and shrimp; saute 2 minutes or until shrimp are almost cooked through.
• Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in "Buffalo" sauce with a slotted spoon, until cooked through, about 1 minute. Spoon shrimp and sauce over lettuce mixture, sprinkle with blue-cheese crumbles, and place roll tops, toasted side down.

GRILLED BUFFALO SHRIMP

Steps:

• Place shrimp in resealable plastic bag and refrigerate.
• Combine next nine ingredients in blender. Blend until smooth.
• Cook mixture over medium-low heat for 10 minutes. Allow to cool.
• Pour into the resealable bag with shrimp and allow to marinate in refrigerator for at least 30 minutes turning shrimp occasionally.
• Remove shrimp from marinade and reserve the marinade.
• Coat grill topper or basket (basket makes it much easier to turn shrimp) with non-stick spray.
• Grill for 3 minutes on high heat. Turn shrimp and baste with marinade. Cook an additional 3 minutes or until done.
• Serve with Bleu Cheese or Ranch dressing.