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First the sauce:
1/4 cup Crystal Louisiana hot sauce
(or Franks)
1/4 cup butter
1/8 teaspoon paprika
dash black pepper
dash garlic powder
Combine in a small saucepan over medium heat until
butter is mixed
through. Cover, keep warm on low heat.
Now the Shrimp:
12 uncooked large shrimp, peeled and
de-veined
1 egg, beaten
1/2 cup milk
1 cup flour
Combine the egg and milk in a small bowl have the
flour ready in a
large gallon size zip lock bag.
Coat six of the shrimp with milk/egg then toss
them in the bag of flour
and shake well to coat. Leave them in there, and
repeat the process with
the next six shrimp. Make sure they are all nicely
coated with flour.
Refrigerate about 5 minutes while your deep fryer
heats up to 375 degrees.
Deep fry for 8-10 minutes, until shrimp tails are
dark brown. Remove,
drain, and toss gently with your prepared buffalo
sauce. You can do
this by shaking gently in a large tupperware container
with a lid.
