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Ed's Party Time Buffalo Shrimp

"Buffalo deep-fried battered shrimp. Serve with ranch or blue cheese salad dressing."

Ingredients :

• cooking spray
• 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) - thawed, peeled, and tails left on
• 4 eggs
• 4 cups all-purpose flour
• 1/2 cup Italian bread crumbs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cornstarch
• canola oil for frying
• Buffalo Sauce:
• 1 cup buttery spread (such as Smart Balance®)
• 1/2 cup cayenne pepper sauce (such as Frank's® RedHot®), or to taste
• 1 teaspoon garlic powder
• 1 tablespoon corn syrup, or to taste

Instructions :

Prep : 30M	Cook : 80M	Ready in : 1H16M

• Grease 2 baking sheets with cooking spray.
• Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
• Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
• Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
• Chill shrimp until batter is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan.
• Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
• Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
• Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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