And today, on highly cooking, I'm making a buffalo shrimp.

These are big, fast room, lightly breaded and fried, tossed in a classic buffalo wing sauce.

If you missed last week's restaurant review episode, then you might want to check that out for a little bit of context.

But these air so fast, this would be a greatly quick weeknight meal.

But they're also fancy enough that you could serve him at a party or something because they actually taste pretty good at room temperature.

So let's get started.

Sandwich, take about 30 minutes.

Super fast.

Now I'm gonna start out with the sauce, so I've got a stick of butter here.

But am I going to use the whole stick?

Hell, no, I'm not Paula Deen.

We're just gonna use about half of this about four tablespoons, and this will dio a pound of ground.

I'll get to the shrimp in just a second, so I'm just gonna toss my better who into a small pot here and then add the Frank's RedHot.

So this is the sauce to use when you're making classic buffalo wings.

You don't need to buy a jar like Hooters wing sauce because literally two ingredients and you have the classic.

So I'm gonna measure about 1/4 cup of this, and you can double the sauce recipe.

You just want to keep the ratio of sauce to butter and about just one toe.

One so quarter cup butter work up of the ranks.

Red hot Because I like to buck tradition.

I'm gonna add a couple dashes of Louisiana habanero sauce just to make it a little bit spice here.

And you can totally admit that, obviously.

Or you could add some garlic powder, onion powder or some paprika stuff like that to make it a little more your own so you can have a Hooters in your own house.

Turnout on low Just basically let this kind of hang out.

Once the butter's melted, we'll give it a little whisk to combine it.

Then we could just leave it on stove here, let hang out.

Stay warm until we're ready.

Thio.

Put it on our scraps.

My little brother used to say Scram, pes So cute.

He's a Q T.

Okay, so let's move on to this cramps.

So for the shrimp, I'm using a large shrimp that's about this size.

This is a 2125.

What that means is that there's 21 to 25 shrimp in a pound, and that's how I roll.

Shrimp are categorized, so the higher the number, the smaller the shrimp.

You can use jumbo shrimp where there's only, like, maybe 10 to a pound.

But this, I think, is the perfect size for this recipe.

It's like two bites.

Um and it's not It's big enough to look impressive.

So I got the easy peel, one that have already been deveined.

So then I am to Dio is peel off the rest of the shell and the little ladies, But I'm gonna leave the last sort of like knuckle of the shrimp so that we keep the tail on there.

That makes a nice little handle for dipping and for eating.

And, you know, they just look prettier on your serving plate.

Oh, dang it.

Wrong place.

Make sure not to mix up your shells and your shrimp, so I'm just gonna drop the shells back in the bag from whence they came and voila.

So I've left this little end and a little flu isn't that cute?

I'm just gonna keep doing that to all my little shrimps.

All right, so shrimp repealed.

We're gonna work on our dipping process here.

So first on Leedham eggs, I'm gonna whisk up one egg with a couple tablespoons of water and just want to mix it up till it's super duper combined.

Make sure to get it all over your countertop because that's healthy.

OK, gorgeous.

The thing in the flour dipped just plain all purpose flour, man.

Put some flour in there and then some seasoning salt.

So I like Tony centuries, which is a Creole seasoning, So it's kind of spicy.

Ah, you can use any kind of seasoning.

Exalt that you like this one.

Always next year on its knees.

Okay, just get this mixed up with your little paws.

In the end, we're gonna set up our assembly lines.

Super simple.

This is why you're gonna be glad that you have the tails on the shrimps because handles shrimpy just a light little dip in the egg drop off the excess, and then a little roll in the flower.

And as I coat each of these, I'm just gonna leave them in this flower bowl just kind of pushing off to the side there.

Okay, so once they're all kind of dredged around in there, I just wanna make sure they're all really well coated.

And then we're gonna take this whole bowl of shrimp and put it in the fridge for as long as it takes to heat up Are frying oil.

So whatever.

5 to 10 minutes.

You can totally leave him longer than that, too.

If you want to make this a little bit in advance, like maybe 30 minutes or so, I'm gonna heat up some oil.

I've got a deep pot here.

Just want about two inches of oil.

So depending on a bigger pot is that's gonna be probably 2 to 3 cups of oil.

Engine happen, oil of boil will do.

And I'm using vegetable oil, which is actually soybean oil.

I don't know why they always call it vegetable oil.

Uh, which is what they had at my fee store.

But other good oils for frying our grapeseed oil, peanut oil, corn oil, canola oil those are all really good for, like high heat, deep fat frying.

I've got a whole post all about different kinds of oils written up on a website.

A helical he not come if you want to read more about oils for cooking.

So we just let this heat up to 3 75 No, I'm not a magician who magically knows how hot things are.

I'm gonna use it, Barometer.

I like this one because it's Elektronik and has a large digital readout.

And it has a little like, uh, alarm.

You been set to tell you when a thing is at a certain temperature, so So you can totally, just, like, put your meat on the grill and go inside, Start watching TV, and I'll just tell you when it's ready.

So we're gonna let this heat up to 3 75 Fahrenheit.

And in the meantime, there's nothing to d'oh.

So hopefully have some friends over to talk to.

I just like to talk to myself.

Okay, we're ready to fry.

So little shrimp, ese.

I'm gonna hold them by their tails and carefully drop them in.

But for heaven's sake, don't do what I do.

Use tongs or a slotted spoon or spider or something.

But, man, I like live on the edge.

You just want to drop in six at a time.

You don't want to crowd it too much and make him stick together.

And then also, you don't wanna drop your oil temperature too much because we are frying them at a pretty high heat, and that's going to make them cook quickly so they don't get overcooked because they're shrimp and they overcook easily and also, uh, keep oil from soaking into the crust too much.

So keep your barometer in there and watch an adjuster heat of necessary to keep it between, like 3 65 and 3 80 You wanna let him fry for about three minutes?

If you're using jumbo shrimp, maybe four minutes, or if you're using small shrimp, maybe just two minutes, because we are cooking him quickly and getting him really crispy without putting up a lot of oil.

That means that you will stay delicious for a longer time so you can put him out that people don't get him right away.

I mean, whatever.

They're fine.

They're totally fine at room temperature, even with soft on him.

Still Belorussia.

No shrimpy.

Right.

So these look good there.

Remember golden blond brown and the tails turned paint that's how you know they're definitely cooked.

And I'm just gonna put him on a little baking sheet here with a rat when you're frying stuff, if you drain it on Iraq as opposed to paper towels, it stays crispier, too, because the steam that comes off of it doesn't just sit around and like, sog up the crust.

Those beautiful sleeper pretty.

Okay, then I've got my sauce here.

So before we sauce these, I'm going to just whisk it together to get the butter and the franks combined because it does kind of separate as it sits because it's all natural.

Looks good.

We're ready to play wings, you know, normally get tossed in a sauce, but shrimp are a little bit more delicate.

So what I like to dio is arrange them in a nice little dish for a big plate or whatever.

I mean, use whatever you have trash can lid.

I don't care.

Then we're just gonna drivel.

Some of this sauce on top of them is much as little as you like, and then it's gonna keep it simple.

You can serve it with a little lemon wedge, uh, or you could get thing and see like I'm doing and make some homemade blue cheese sauce.

So this recipe is also on our website at highly cooking dot com Blue cheese dressing homemade.

So I like to do a little bit of both, cause nothing says delicious seafood like lemon.

Actually, an Italian guy told me that in Italy they only put lemon on your food at a restaurant if they know that the seafood is not fresh.

So because that's where Olive Garden learned their tricks.

Okay, Now I'm just gonna dunk it in here.

So you look at this beautiful, big, fat shrimp is gonna take me like two bites to eat one bite if I'm being a little piglets.

Good.

That amazing ship.

That's yummy as hell.

This recipe and all my recipes are all available at high looking dot com.

I do hope that you try this.

Also check out the restaurant reviews video.

It's a little too for a little two parter for you.

Thank you so much for watching.

Don't forget to subscribe.

And hey, yeah, if you're looking for more easy and delicious recipes, most of which are healthier than fried shrimp, check out my learned a cookbook.

Okay, I'll put a link in the bottom.

Thanks.

Have a great day by.

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D'oh!

Okay, that's a good rhyme.

Okay, thanks.

Bye.

It's okay.

He ate shrimp because they don't have any feeling hands.

God.

Oh, so creepy.