Buffalo Shrimp - Scroll Down for Video
Back in the day Parkay Margarine was a sponsor and the recipe is very good with Parkay, I also recommend that you try it with unsalted butter. Either way you will be delighted.
EQUIPMENT: 11½ Stir Fry Skillet WOK or Oil Core Electric Skillet
PREPARATION TIME: 15 minutes - Serves 6 to 8
2 pounds shrimp, peeled and cleaned
1 stick unsalted butter
½ teaspoon Lawry’s Seasoned Salt
¼ cup Crystal Hot Sauce (or amount to taste)
½ cup Italian bread crumbs
6 – 8 stalks celery
3 tablespoons Blue Cheese Dressing
3 tablespoons Ranch
Peel and clean shrimp, rinse and let drain in colander. Make sure they are thoroughly dry before cooking or your sauce will not thicken and the recipe will be watery. You can pat dry with paper towels.
Clean and cut celery stalks into 3-4 inch lengths.
Preheat skillet on medium heat 300°F (150°C), add unsalted butter and allow to melt thoroughly. Add shrimp a little at a time to keep the butter sizzling and the pan hot. Stir with wooden spoon until the shrimp are almost cooked (do not overcook), about 3 to 4 minutes.
Add seasoned salt and hot sauce and stir until the liquid begins to thicken. Sprinkle with bread crumbs and gently stir until all bread crumbs have absorbed the liquid.
Serve immediately with celery, blue cheese and ranch dressing.
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