hey dudes I'm Hilah and today on Hilah
cooking I'm making a buffalo shrimp
these are big fat shrimp 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 are so fast this
would be a great quick weeknight meal
but they're also fancy enough that you
could serve them at a party or something
because they actually taste pretty good
at room temperature so let's get started
they only take about 30 minutes super
fast now I'm going to start out with the
sauce so I've got a stick of butter here
but am I gonna use the whole stick hell
no I'm not Paula Deen we're just going
to use about half of this about four
tablespoons and this will do a pound of
brown I'll get to the shrimp in just a
second so I'm just going to toss my
better mmm into a small pot here and
then add the Franks red hot so this is
the sauce to use when you're making
classic buffalo wings you don't need to
buy a jar of like hooters wing sauce
because literally two ingredients and
you have the classic so I'm going to
measure about quarter cup of this so you
can double the sauce recipe you just
want to keep the ratio of sauce to
butter and about with just one to one so
quarter cup butter or a cup of the ranks
red hot because I like to book tradition
I'm going to add a couple dashes of a
Louisiana habanero sauce just to make it
a little bit spicier and you can totally
omit 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 then I turn it
on low just basically let this kind of
hang out once the butter is melted we'll
give it a little whisk to combine it
then we can just leave it on stove here
let it hang out stay warm until we're
ready to put it on our shrimp my little
brother used to say scrimps was so cute
he's a cutie okay so let's move on to
the scrimps so for the shrimp I'm using
a large shrimp that's about this size
this is a 20 125 and what that means is
that there's 21 to 25 shrimp in a pound
and that's Tyrell shrimp are categorized
so the higher the number the smaller the
shrimp you can use jumbo shrimp
or there's only like maybe ten to a
pound but this I think is the perfect
size for this recipe it's like two bytes
um and it's I know it's big enough to
look impressive so I got the easy peel
ones that have already been domained so
then all you have to do is peel off the
rest of the shell and the little leg
ease but I'm going to leave the last
sort of like knuckle of the shrimp so
that we keep the tail on there cuz 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 going to
drop the shells back in the bag from
whence they came and voila
so I've left this little end and a
little flip isn't that cute okay I'm
just going to keep doing that to all my
little shrimps alright so shrimp are
peeled we're going to work on our
dipping process here so first I laid
them eggs so I'm going to whisk up one
egg with a couple tablespoons of water
and just want to mix it up until it's
super duper combined make sure to get it
all over your countertop because that's
healthy okay gorgeous then the flour dip
just plain all-purpose flour I'm going
to put some flour in there and then some
seasoning salt so I like Tony Sacher
ease which is a Creole seasoning so it's
kind of spicy you can use any kind of
seasoning salt that you like this one
always makes you want to sneeze okay
just get this mixed up with your little
paws and then we're going to set up our
assembly line super simple and this is
why you're going to 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 flour and
as I coat each of these I'm just going
to leave them in this flower bowl just
kind of push them off to the side there
okay so once they're all kind of dredged
around in there I just want to make sure
they're all really well coated and then
we're going to take this whole bowl of
shrimp and put it in the fridge for as
long as it takes to heat up our frying
oil
so whatever 5 to 10 minutes you can
totally leave them longer than that too
if you want to make this a little bit in
advance like maybe 30 minutes or so so
I'm going to heat up some oil I've got a
deep pot here I just want about 2 inches
of oil so depending on a bigger pot is
that's going to be probably 2 to 3 cups
of oil inch and a half of oil of oil
will do and I'm using vegetable oil
which is actually soybean oil I don't
know why they always call it vegetable
oil which is what they had at my C 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 my website at Hilah
cooking com if you want to read more
about oils for cooking so I'm gonna just
let this heat up to 375 no I'm not a
magician who magically knows how hot
things are I'm going to use a
thermometer oh I like this one because
it's electronic and it has a large
digital readout and it has a little like
a alarm you can 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 then go inside and
start watching TV and it'll just tell
you when it's ready so we're going to
let this heat up to 375 Fahrenheit and
in the meantime there's nothing to do so
hopefully you have some friends over to
talk to I just like to talk to myself ok
we're ready to fry so little shrimp ease
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 Tong
or a slotted spoon or spider or
something but man I like to live on the
edge you just want to drop in three six
at a time you don't want to crowd it too
much and make them stick together and
then also you don't want to 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
their shrimp and they overcook easily
and also keep oil from soaking into the
crust too much so keep your thermometer
in there and watch it and adjust your
heat as necessary to keep it between
like 365 and 380 and you want to let
them 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 them quickly and getting it
really crispy without soaking up a lot
of oil that means that these will stay
delicious for a longer time so you can
put them out if people don't eat them
right away I mean whatever they're fine
they're totally fine at room temperature
even with sauce on them still delicious
no shrimpy all right so these look good
they're number golden blonde brown and
the tails have turned pink that's how
you know they're definitely cooked and
I'm just gonna put them on a little
baking sheet here with a rack when
you're frying stuff if you drain it on a
rack as opposed to paper towels
it stays crispy or two because the steam
that comes off of it doesn't just sit
around and like SOG up the crust aren't
those beautiful super 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 okay that looks good we're ready
to plate wings you know normally get
tossed in a sauce but shrimp are a
little bit more delicate so what I like
to do is arrange them and a nice little
dish or a big plate or whatever I mean
use whatever you have trashcan lid I
don't care then we're just going to
drizzle some of the sauce on top of them
as much or as little as you like and
then can I keep it simple you can serve
it with a little lemon wedge tada
or you could get fancy like I'm doing
and make some homemade blue cheese sauce
so this recipe is also on my website at
Hilah cooking calm blue cheese dressing
homemade so I like to do a little bit of
both because 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 guess that's where all of garden
learn their tricks okay now I'm just
going to dunk it in here see look at
this beautiful big fat shrimp it's gonna
take me like two bites to eat one bite
if I'm being a little piglet look at
that amazing boys ship that's yummy as
hell this recipe and all my recipes are
all available at Hilah cooking calm I do
hope that you try this also check out
the restaurant reviews video it's a
little - for a little two-parter for you
thank you so much for watching don't
forget to subscribe and hey 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 bye
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that's a good rhyme okay thanks bye it's
okay to eat shrimp cuz they don't have
any feelings oh my god that was so
creepy