Buffalo Shrimp

• 1 1/2 lb extra large raw shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/2 cup cold water
• 1 FOR COATING SHRIMP
• 1/2 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 1 tsp cajun seasoning
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic or garlic powder
• 1 FOR BUFFALO SAUCE
• 1/2 cup hot sauce, I used Franks brand
• 1 tbsp unsalted butter
• 1 tsp seasoned rice wine vinegar
• 4 cup or more oil for frying, I used canola oil
• 1 Creamy Blue Cheese Dressing and Dip, recipe below
• 1 Spicy Ranch Dressing / Dip, recipe below
• 1 TO SERVE WITH SHRIMP
• 2 cucumbers, cut into sticks
• 4 stalks celery, cut into sticks

1. In a large bowl whisk mayonnaise and cold water until smooth, add shrimp, mix them to coat with mixture and place in refrigerator while preparing the remaining ingredients
2. In another large bowl combine ingredients for coating shrimp, whisk to combine
3. In a third bowl combine hot sauce ingredients and heat in microwave just to have butter melted and warm sauce
4. Heat oil in dutch oven to 365.
5. Leave enough room in pot for oil to expand.
6. Remove shrimp from mayonnaise / water mjxture and place on paper towels to remove excess liquid, but do not dry them
7. Add shrimp to bowl with seasoned flour, toss to coat them
8. Fry shrimp in hot oil, shaking off excess coating before dropping in oil.
9. Do not crowd shrimp, they need room to cook.
10. Each batch will take 3 to 4 minutes.
11. Drain as they come out of oil on paper towels
12. Toss with warm sauce
13. Remove from sauce with a slotted spoon to a serving platter.
14. Serve with celery sticks, cucumber sticks.
15. Have blue cheese and ranch dip for dipping

shrimp, mayonnaise, cold water, coating shrimp, allpurpose, parmesan cheese, cajun seasoning, black pepper, garlic, buffalo sauce, hot sauce, butter, rice wine vinegar, canola oil, recipe below, recipe below, serve, cucumbers, stalks celery

Taken from cookpad.com/us/recipes/366245-buffalo-shrimp (may not work)