Wednesday, January 13, 2010

Sweet & Tangy Buffalo Shrimp

Looking for a twist on buffalo chicken? Just in time for all the SuperBowl parties, this game day favorite is sure to be a crowd pleaser!

1 tsp. hot sauce
1/4 C. butter or margarine
3 T. molasses
1 clove garlic, minced
1 tsp. parsley flakes, optional
1 C. bread crumbs, fine
25-30 uncooked shrimp (1 lb.), peeled and deveined
3/4 C. blue cheese dressing or creamy Italian dressing
4 stalks of celery, cut into thin sticks

Combine hot sauce, margarine, molasses, and garlic, whisking well to incorporate.

Heat oven to 350.

Place bread crumbs and parsley in a small, shallow bowl.

Dip shrimp in sauce mixture, then into the seasoned bread crumbs, turning evenly to coat the shrimp.

Place in a single layer on a well-greased baking sheet.

Bake 17-20 minutes, or until shrimp are cooked through. Serve with dressing and celery.

Yields = 12 servings

For variations:

Smoky Buffalo Shrimp: Add 1 tsp. cumin to bread crumbs and 1 T. liquid smoke to melted margarine mixture.

Ginger Style Buffalo Shrimp: Add 2 T. minced ginger and 1 T. brown sugar to melted margarine mixture.

Hot and Spicy Buffalo Shrimp: Cut molasses amount in half. Add 1/2 tsp. cayenne pepper and a pinch of red pepper flakes to melted margarine mixture. Omit parsley.

BBQ Buffalo Shrimp: Replace molasses with equal amounts BBQ sauce, add 1 T. brown sugar and 1/4 tsp. onion salt to melted margarine mixture.

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