Reviewed: Feb. 4, 2008

I added a tablespoon of grape jelly to my buffalo sauce, I always do. It cuts the vinegar flavor of the hot sauce but doesn't make it sweet. These were EXCELLENT!!!

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MyAirmanMyHero

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Reviewed: Jan. 31, 2008

So yummy. Eat right away for that perfect crunchy-fiery bite. These make an awesome "po boy" with some paper thin celery slices & crumbled blue cheee.

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JillinNY

Cooking Level: Professional

Living In: Long Island, New York, USA

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Reviewed: Jan. 28, 2008

did the exact recipe, excellent

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nvigars

Cooking Level: Expert

Home Town: Mason City, Iowa, USA

Living In: Moline, Illinois, USA

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Reviewed: Dec. 18, 2007

This was delicious! Had people over for Monday Night Football & decided to try this. I should have doubled the recipe. I did take other's suggestions and used Franks Hot Sause & butter instead of making the sauce in the recipe. ***The 2nd time I made these I shook the shrimp in the mixture, refridgerated in container for 20 minutes, then dipped shrimp in milk & shook in mixture again. I also deep fried outside to avoid smelling up the hosue. Wonderful Recipe!

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Arika

Cooking Level: Intermediate

Home Town: Ashley, North Dakota, USA

Living In: Moorhead, Minnesota, USA

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Reviewed: Oct. 27, 2007

Pretty amazing! I used Old Bay instead of creole seasoning and omitted the garlic. It doesn't get much better then this and it's so easy to make.

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Karen Buzzi

Cooking Level: Expert

Home Town: Lawrenceville, New Jersey, USA

Living In: Manhattan, New York, USA

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Reviewed: Oct. 7, 2007

Wow--I had Buffalo Shrimp at a Hooters restaurant in Jacksonville FL and decided that I wanted to make the dish at home. This recipe was better than Hooter's Buffalo Shrimp and cheaper to make at home. I wouldn't change a thing.

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TPrintup

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Reviewed: Oct. 1, 2007

According to my husband this is the best shrimp that I have ever made. (I make alot of seafood dishes.) It was very easy and tasted just like the Buffalo Shrimp I had on the coast in Savannah years ago! Served with Blue Cheese and used Franks Hot Sauce.

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sunshine

Cooking Level: Expert

Living In: Guntersville, Alabama, USA

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Reviewed: Sep. 25, 2007

I have been making this for quite some time...its excellent. Of course the heat can easily be adjusted. Thanks Janet! ps....I make the dry mix ahead & keep it on hand in a zip bag labeled....great on bone-in chix wings also.

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PIGLET81784

Cooking Level: Expert

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Reviewed: Jun. 9, 2007

YUM!! I loved this! I took the deep fat fryer outside on the deck so the house didn't get all stunk up and boy was it worth it! The only thing I was sad about is that I didn't make more... I will be sure to next time!!

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 26, 2007

AWESOME!!!!

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Alan Smith

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2007

Very good recipe! Only change I would make is to double the onion powder. I did not make the hot sauce this time but look forward to trying it next time.

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kehn

Cooking Level: Expert

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Reviewed: Dec. 28, 2006

This is such a great recipe, my mother who hates seafood liked it! For the sauce I used the recipe from this site for Restaurant Style Buffalo wings and served it on the side. It was wonderful!! I did cut down on the cayenne in the flour mixture by about half.

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ALECIAM

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Reviewed: Dec. 24, 2006

This recipe is a real crowd pleaser. I am not a cook at all and when I take this dish to cocktail parties or fix it as a quick snack for company, everyone thinks that I am an excellent CooK :o)

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vividkiks1

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Reviewed: Nov. 19, 2006

My husband really loved this recipe! I am not a big fan of buffalo anything, but found this to be a good recipe.

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mstrapper03

Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA

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Reviewed: Nov. 15, 2006

This was great. Have also used the sauce for my chicken wings...Really tasty.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 8, 2006

Quick, easy, delicious. When I'm in a hurry (and as a college student that's often) I skip the refrigeration part, and it's still very tasty.

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Tess

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2006

I normally 'tweak' every recipe I try, but this one needed no changes. Great recipe, will definitely make again!

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Sep. 16, 2006

This is a great recipe if you like a spicy appetizer. The sauce is great and i had a football party and they were gone by the time i came back with napkins! Served with bleu cheese and ranch dressing

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tinalouise

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Reviewed: Sep. 7, 2006

Awesome....Will do again real soon....My boyfriend will make me..:-)

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Jul. 31, 2006

If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust it to your own taste! I made these tonight, my husband isn't even a big shrimp fan but he really liked these. Although there is no way I'm cooking anything that calls for 4 cups of oil for deep frying, I followed the instructions to a T and sprayed them with Pam, broiled them and then tossed them in the sauce. EXCELLENT!!! A definite keeper, thank you Janet.

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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