Since graduating college in May of 2010, I've had my fair share of jobs. Not because I haven't been able to hold a job. Not because I wasn't good at the jobs. But because once I realized that I did not want to do anything with my political science degree, I had to begin searching for what I wanted to do with my life.
One of my longest periods at one single job was at Grainger Industrial Supply where I worked in inside dales. It was the epitome of cubical life. Business casual dress code. Cubicals covered with posters about industrial supplies and tips on how to become a better seller. Headsets that resulted in phone call after phone call. It was not my favorite, but it gave me a steady income.
On days that I did not make my lunch ahead of time, I had plenty of options in the surrounding area. Chipotle. Starbucks. Noodles & Co. McDonald's. Although one of my favorites was Sullivan's Steakhouse. While the service was always horrible, they had buffalo shrimp, or "buff skrimps" as my friends and I liked to call them, on the menu. Now, my affinity for buffalo is not an unknown fact. I love it, with every fiber of my being. Lightly breaded shrimp that has been doused in buffalo sauce? Yes, yes, yes! I've been dying to have them again and instead of spending the money to go out to eat, why not try recreating my beloved buff skrimps at home?
| Buffalo Shrimp |
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
Sweet Baby Ray's Buffalo Wing Sauce
- In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
- Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
- Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
- Heat the oil to 375 degrees F in a deep fryer or pot.
- Remove shrimp from refrigerator and shake a second time in flour mixture.
- Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.