Here ya go
Buffalo Shrimp
Serves 4
2 cups all-purpose flour
2 tb Creole-style seasoning
1 tb garlic powder
1 tb ground cayenne pepper
1 ts onion powder
1 ts freshly ground black pepper
1 lb large shrimp, peeled and deveined with tails attached
4 cups oil for frying
Buffalo sauce:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 oz hot pepper sauce
1 ts ground cayenne pepper
In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
In a mixing bowl, whisk together garlic, butter, hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375°.
Remove shrimp from refrigerator and shake a second time in flour mixture.
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
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Shrimp Salsa Tacos
Makes about 10-12
For the shrimp
1 lime, halved
1/2 ts black peppercorns, very coarsely ground
1/4 ts allspice berries, very coarsely ground
3 bay leaves
1 lb shrimp (small ones, 40- to 50-count), in their shells
For completing the dish
1/2 small red onion, cut into 1/4-inch dice
1 ripe medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tb finely chopped fresh cilantro
2 1/2 tb freshly squeezed lime juice
5 tb vegetable oil, preferably half olive oil and half vegetable oil
1 ts salt
2 or 3 leaves romaine lettuce, for garnish
Sprigs of cilantro, for garnish
12 small flour tortillas
Habanero hot sauce (optional)
Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.
Raise the heat to high, add the shrimp, re-cover and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water to stop the cooking.
Peel the shrimp, then devein them (if you want). If the shrimp are medium or larger, cut them into 1/2-inch bits, and place in a bowl.
Add the red onion, tomato, radish and cilantro to the shrimp. In a small bowl or jar with a tight fitting lid, combine the lime juice, oil and salt.
Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.
Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt; scoop it into the prepared bowl and serve, garnished with sprigs of cilantro. Serve with tortillas and the hot sauce, if desired.
