Ingredients

  • 1 pound Ocean Garden® Mexican shrimp
  • ½ cup Flour
  • 1 Tbsp. Paprika
  • ¼ tsp. Cayenne or ground chile pequin pepper
  • ½ cup White vinegar
  • ½ cup Margarine
  • 2 Tbsp. Hot sauce
  • 1/8 tsp. Worcestershire® sauce
  • ½ to 1 Tbsp. Paprika
  • 1/8 tsp. Celery seed
  • 1/8 tsp. each Garlic salt & black peppe
  • Peanut or vegetable oil
  • 1 cup Mayonnaise
  • ½ cup Sour cream
  • ¼-1/3cup Crumbled blue, feta or Mexican cheese
  • 1 Tbsp. each Lemon juice & white vinegar
  • ¼ cup Fresh parsley, minced
  • 2 Tbsp. Green onion, minced
  • 1 small clove Garlic, minced
  • ¼ tsp. each Salt & pepper
  • Dash of Cayenne pepper

Directions

  1. Peel and devein shrimp, leaving tail on. Dry thoroughly on paper towels.
  2. Mix flour, paprika and cayenne pepper together in a bowl. Hold shrimp by tail and dip into vinegar and then into flour mixture. Set aside.
  3. Melt margarine with hot sauce, Worcestershire® sauce, paprika, celery seed, garlic salt and black pepper. Keep warm.
  4. To Cook Shrimp: Heat 1 inch of oil in a skillet. Fry shrimp, one serving at a time (see cooking times below), turning to cook both sides. Drain on paper towels. Quickly dip fried shrimp into hot sauce.
  5. Buffalo Sauce: Combine mayonnaise, sour cream, cheese, lemon juice, vinegar, minced parsley, onion and garlic and seasonings. Refrigerate. (Makes 1 ½ cups).
  6. Serve with Buffalo Sauce and celery sticks.