Firecracker Shrimp

A few weeks ago Adams Dad and Stepmom were in town and we spent the day with them at their hotel. We ate dinner in the resturant in the hotel. We ordered some appetizers and one of them was firecracker shrimp which are basically buffalo shrimp. They were delicious!!! And could be a meal in themselves. So we got home I searched for a recipe and we went with it.

These were good but were lacking something in the flavor department, I am not sure what, but need something a little more. I will make them again and maybe just trying adding in a little spice.

Buffalo Shrimp (From: FoodMayhem)

Blue Cheese Dip

• 3.5 ounces creamy blue cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon milk

Shrimp

• vegetable oil for frying
• 3 tablespoons unsalted butter
• 3 tablespoons hot sauce
• 25 shrimp (31/35 size), peeled and de-veined, tails removed
• 5 teaspoons corn starch

• serve with celery

Let the blue cheese soften in room temperature for a few minutes. In a small bowl , stir together blue cheese, mayo, sour cream, and milk. Set aside. (You can make this a day ahead and store in an airtight container in the fridge.)

Heat the oil for frying to 375 degrees F. (I just check by sticking a chopstick in the oil and when it bubbles by the chopstick, it’s ready.)

Melt butter in a small sauce pot. Stir in hot sauce. Set aside.

Remove any excess water from the shrimp. Toss with cornstarch and try to get as much of it to stick as the shrimp as possible.

When oil is ready, carefully place the shrimp in the hot oil using a spoon or chopstick to make sure they don’t stick. Fry the shrimp until it curls and turns pink (it only takes a few seconds). Remove with a spider. Let oil drip off for a few seconds and toss into the butter/hot sauce mix to coat. Remove the shrimp with a slotted spoon or spider immediately. Serve with blue cheese dip and celery.