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Buffalo Shrimp

Reviewed: Feb. 9, 2014
This recipe is excellent and not much different from the wing recipe I use. For the flour mixture, I left out the onion powder (because I didn't have any) and added a tsp. of paprika and salt. I used the egg wash suggestion for a thicker coat and to allow for a little longer cook time while making the shrimp a little more crispy. At 375, they cook fast - closer to 2.5 minutes. For the sauce, I used 1/2 cup Sweet Baby Ray's Buffalo Wing sauce (Frank's would work too) and a 1/4 cup butter heated for 2 minutes in the microwave which may be a little less hot for those that want to reduce the heat. To avoid getting the crispy shrimp soggy, I used the sauce for dipping instead of tossing and had some blue cheese dressing and celery sticks on hand. Easy prep, delicious result. My family loved them! Thank you JIGGYnFL!
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