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Ingredients
- 1/4 c. Crystal or possibly Frank's Louisiana warm sauce
- 1/4 c. butter
- 1/8 tsp paprika
- 1 dsh freshly-grnd black pepper
- 1 dsh garlic pwdr
- 12 x uncooked large shrimp peeled, deveined
- 1 x egg beaten
- 1/2 c. lowfat milk
- 1 c. all-purpose flour
Directions
- Buffalo Sauce: Combine ingredients in a small saucepan over medium heat till butter is mixed through. Cover, and keep hot over low heat.
- Shrimp: Combine egg and lowfat milk in a small bowl. Place flour in a large zip-type bag. Coat six of the shrimp with egg mix, then toss them in the bag of flour and shake well to coat. Leave these shrimp in the bag, and repeat the process with the remaining six shrimp. Make sure they are all well coated with flour. Chill about 5 min while the deep fryer heats up to 375 degrees.
- Deep fry for 8 to 10 min, till shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 1259 | |
| Calories from Fat 478 | 38% |
| Total Fat 54.35g | 68% |
| Saturated Fat 31.78g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 442mg | 147% |
| Sodium 627mg | 26% |
| Potassium 592mg | 17% |
| Total Carbs 152.21g | 41% |
| Dietary Fiber 4.5g | 15% |
| Sugars 54.97g | 37% |
| Protein 40.46g | 65% |
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