Wednesday, July 1, 2009

Buffalo Shrimp and Onion Petals


Buffalo Shrimp

2 lb bag of medium-large shrimp, peeled and deveined
butter
minced garlic
Moore's Buffalo Wing Sauce (medium)

Saute shrimp in butter with minced garlic until it turns pink and is cooked. Toss in wing sauce. If you have a lot of butter, drain before tossing with sauce. Serve on top of lettuce with blue cheese dressing.

Onion Petals

1 large sweet valdia onion
flour
egg wash (eggs mixed with milk)
bread crumbs

Dice valdia onion in chunks. Overnight, soak in fridge in water (you can omit this step, though they will not be as tender). Coat onion pieces in flour, dredge in egg wash, and toss with bread crumbs. Deep fry in batches until golden (about 2 minutes if your oil is around 350 degrees).


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