The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 3, 2004
This was sooooo good!! I used the recipe for both shrimp and chicken for the Superbowl and it went over GREAT!! I didn't think I'd have enough buffalo sauce so I tripled it for 5 lbs of shrimp and a load of wings. This WAS NOT necessary!! We like things SPICY and a little bit goes a LONG way! I used Louisiana Hot Sauce as my base. Yummy!!!
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Living In: Houston, Texas, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 2, 2004
6 OUNCES (LARGE BOTTLE ???) hot pepper sauce RUINS this recipe. TOO HOT FOR HUMAN BEINGS ... EVEN HUMAN BEINGS WHO LIKE HOT STUFF!!! There must be some mistake! NO STARS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 1, 2004
This was excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 28, 2004
I agree with others, there's no need to take the shrimp and put them on a cookie sheet. Shake, leave in bag and shake again after taking out of the frig. We liked them alot, but next time I'm going to try baking instead of frying them. Will try a 400 degree oven till they turn pink.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 5, 2004
I am from Buffalo, and this reminds me of the wings my Mom used to make -- except with Shrimp! I also added a 1T of vinegar to the sauce (that's the way we always did it) and reduced the garlic a touch, but excellent!! YUMMMM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 5, 2004
this recipe is fantastic. i have made it twice in the last week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 2, 2004
An excellent party snack, However the flour mixture makes enough for 2 or more pounds of shrimp. As others have said, its a lot less messy if you leave the shrimp in the bag. I also used Frank's Hot Sauce with good results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 1, 2004
She isn't kidding when she says they like it HOT! I *loved* the shrimp just after frying in the double-coating; the sauce was a bit hard for me to take, but I can see where a real leather-tongue, like one of my sons, would love it! Maybe I am just getting old! Delicious coating.
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Home Town: Levittown, Pennsylvania, USA
Living In: Winchester, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 24, 2003
Yummy! Made this for a potluck dinner. Someone took a bite out of it and said, "This is soooo good...", while flailing the half eaten shrimp. I was standing right there and they had no idea I made it or that I even cooked. That made my day and almost made me forget what I paid for the shrimp. Yikes! I need to grow my own shrimp. I thought the spicyness was just right, a few said it was hot but give it a try. Very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 21, 2003
GREAT GREAT GREAT recipe. I love these buffalo shrimp. Ate them for almost a week straight. A DEFINITE keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 1, 2003
This was a great recipe and so easy! I did as the others suggested and kept the shrimp in the bag rather than place on cookie sheet. Also I didn't have enough hot sauce only 2oz, and it was more than spicy enough for my husband and I. My husband wanted less garlic next time(that's just his personal thing, not much into garlic)..We used the end sauce more like a dip rather than putting it on top of the shrimp. I just loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 16, 2003
pretty good - breading was a little thin, and sauce was too garlicky with just mincing - I'll really pulverize the cloves next time and maybe only use 3. Spicy & delicious however
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 12, 2003
I loved this recipe. My husband loved this recipe. I will make it again. The shrimp i used were too small (my own fault) but it was still good. Would be great if you removed the tails before frying and then mixed the shrimp with pasta and then added the sauce...really delish! Thanks for the recipe!
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Home Town: Temple Hills, Maryland, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 10, 2003
Our family loves this recipe. We make the sauce a lot hotter though. We use 3oz hotter pepper sauce and 3oz of a habanero-based pepper sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 28, 2003
This was a really good recipe, like some others I cut the cayenne down to 1/2 tsp and it was still really hot. I will add more cajun spice and omit the cayenne next time. I did not make the sauce in the recipe instead we used about 1 cup of Franks store bought hot sauce with 1 tbl butter and 1 tsp garlic powder, heat to blend and it was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 27, 2003
I didn't change a thing and they were amazing. I recommend Marie's Blue cheese dressing to dip. Thanks this is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 25, 2003
I cut down on the cayanne. My kids loved it so much, they asked me to make it again the following week. I also used this same recipe but instead of shrimp, i used chicken tenders...they loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 21, 2003
I was nervous trying this recicpe as it was my first time frying shrimp BUT my husband, a friend and I LOVED it!!! However I too didn't put the shrimp on a cookie sheet and just left them in the bag in the fridge.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 20, 2003
Just delicious! I made this with tiger prawns and everyone loved it. Try using the garlic butter hot sauce as a dip instead of coating the shrimp with it, it turns out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 5, 2003
I made this recipe tonight for dinner, it was excellent! It was fairly easy to prepare and was pretty much like something you'd order in a restaurant. It wasn't super crispy it was tender-crispy. I made two pounds of shrimp instead of one and didn't have to double anything else the flour was enough, I just made a bit more sauce. Oh yes I heated the butter and garlic in the microwave to soften it up and then added the hot sauce, then drained it to get rid of the garlic so as not to scare my husband too much (he gets heartburn). It really was scrumptious. This is the first time I ever made buffalo shrimp....great.
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Home Town: Sangre Grande, Sangre Grande, Trinidad And Tobago
Living In: Hempstead, New York, USA

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