It’s day 18, and my 24 day Christmas blogging marathon is winding down. If you like shrimp and spicy foods, this recipe is for you! Quick and easy to prepare, it’s the perfect marriage of shrimp and spices. Our good friends, Karen, and Fred usually serve this appetizer at their annual holiday party. They also usually serve it every time we come to their house because they know we love it so much! Of course like many great cooks, Fred doesn’t have an exact recipe. He just smiles and says he usually just adds a little of this and a dash of that. But I have watched him and made this over a dozen times now and think I’m as close as I can get to his wonderful shrimp. The only downfall if there is one, is this is not a dish you can make ahead of time. It’s best if it is cooked and served immediately. Of course, you can have everything prepped and ready and it really only takes a few minutes to actually cook.
The ingredients list is short: peeled and deveined shrimp, all-purpose flour, salt, pepper, garlic powder, olive oil and Frank’s Buffalo Sauce. It’s up to you whether you want to remove the shrimp tails or not. I generally do.
I have mentioned Publix’s frozen shrimp before. I always have some in my freezer and it’s easy to just pour out the amount you need. They thaw under cold running water in just a few minutes, and are already deveined. They are also called “easy peel” for a reason, the peels just about fall off. Publix also frequently puts them on sale and sometimes they are “buy one, get one free.”
To begin, heat about 3 Tbsp of olive oil in a large skillet over medium high heat.
In the meantime, put 1 cup of flour in a gallon size ziploc plastic bag and add about 1 tsp of salt and 1/2 tsp of pepper and garlic powder. You can add more or less depending on your taste. Add your peeled and deveined shrimp and shake to coat with flour mixture.
Another timesaver, is to store your leftover flour in the freezer in the same ziploc bag, so it will be ready the next time you want to make this dish. And, I guarantee you will!
Add the shrimp to your pan in a single layer. Depending on the size of shrimp you use, you should be able to saute about 12-18 large shrimp at the same time, which coincidently is the perfect serving size for this appetizer.
Cook on one side for a few minutes, or until the shrimp are golden brown, and flip over to the other size and cook for another minute or so. Don’t overcook, or they will be tough.
When your shrimp are done, remove from the heat and add about 1/4 cup of Frank’s Buffalo Sauce to the pan. Stir, and make sure all of your shrimp are coated with the sauce. If you don’t like your shrimp really spicy, only add about 1/8 cup of sauce and stir until they are only partially coated.
That’s it! It couldn’t get much easier or quicker. And you won’t find a better, or more delicious appetizer than this!
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- Heat the olive oil in a large saute pan.
- Add the flour, salt and pepper and garlic powder to a gallon size ziploc bag.
- Add your shrimp and shake well.
- Shake off the excess flour and add the shrimp to the pan in a single layer.
- Cook the shrimp for 1-2 minutes on one side, or until golden brown. Then turn over and cook on the other side for another 1-2 minutes.
- When the shrimp are done, remove the pan from the heat and add the buffalo sauce. Stir until well coated and serve hot.
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