Call us Midwesterners, but we make chicken wings a lot. Since fresh shrimp is so readily available, we thought we’d do a spin on Buffalo shrimp. The results were excellent!
- 1 pound fresh shrimp, deveined and cleaned (or leave intact for a peel-and-eat dinner)
- 1/2 C Frank’s hot sauce (not wing sauce)`
- 1/2 butter, melted
- 1 t Old Bay seasoning
- 1 1/2 T fresh rosemary
- Texas Toast, buttered on the side
- celery, cut, on the side
Melt the butter in a large sauté pan. Add shrimp and sauté about 60-90 seconds. Toss in Franks, Old Bay and rosemary and cook together until shrimp are done.
Put them in a large bowl and serve with bread and celery.