Wednesday, October 28, 2015

Buffalo Shrimp

It’s football season! That means Sunday get-togethers with great friends and family. A football party isn’t a party without plenty of appetizers. We like a large variety of appetizers and they must be “one-hand” friendly. One of my favorite appetizers to make on game day is Buffalo Shrimp. When 37 Cooks announced the Truly Good Foods Challenge, I was really excited to see the amazing selection of nuts they were sending! To my delight, they sent Buffalo Nuts! These nuts pack a spicy punch and I knew they would take my Buffalo Shrimp to a new level!

Buffalo Shrimp
by Susan R-H

8 ounces Truly Good Foods Buffalo Nuts
5 Tablespoons all-purpose flour
1/2 to 1 teaspoon cayenne pepper (if desired)
12 jumbo shrimp, peeled, deveined, with tails on
Peanut or canola oil for frying
2 ounces Truly Good Foods Buffalo Nuts, chopped for garnish

Place the nuts, flour and cayenne pepper (if using) in the bowl of a food processor fitted with the metal blade. Process until you have a breadcrumb-like texture. Transfer the nut mixture to a large plate and shake to even out the mixture. Moisten the shrimp very lightly with water. I used a spray bottle. Dredge each shrimp with the nut mixture and gently pat to make sure it adheres to the shrimp. Add enough oil to a large skillet to have 1/2 inch. Heat over medium until the oil reaches 330°F. I used an instant-read thermometer.

Cooking 4 shrimp at a time to maintain the oil temperature, add the shrimp to the hot oil. Cook for 1 to 1 1/2 minutes per side. The shrimp will form a “C” when fully cooked. Do not overcook! Remove the shrimp to a paper towel-lined plate. Lightly sprinkle with salt. Repeat with the remaining shrimp. These shrimp will have a flavorful crunchy exterior. Serve with your favorite blue cheese dressing and buffalo sauce. Garnish the finished shrimp with the chopped Buffalo Nuts. These shrimp were the hit of our most recent football party!

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