Buffalo Shrimp

2 cup Panko Bread Crumbs

1 cup Corn Starch

2 tsp Kosher Salt

1 tsp Ground Pepper

2 tsp Granulated Garlic

Pinch of Cayenne Pepper

2 ea Whole Eggs

1/2 cup Butter Milk

1/2 cup Cold Water

2 cup AP Flour

16 Jumbo Shrimp (U-12), peeled and devined

1/2 Cup Franks Red Hot Sauce

1/4 Ranch Dressing

1/2 Cup Blue Cheese Crumble

1/2 Cup Bacon Bits

1/2 Cup Chopped Green Onions

2 qt. Peanut of Salad Oil for Frying


In a large pot Heat oil to 350 degrees. In a mixing bowl, blend the panko, corn starch, salt, pepper, garlic and cayenne with a wire whisk.

In a separate bowl beat the eggs, milk and water. Place the four in a third bowl.

Dust the shrimp in the flour, tapping off and excess. Then dip the shrimp into the egg mixture and coat with the panko mixture. Repeat until all shrimp are done

Fry 3 to 4 shrimp at a time, until golden brown and cook through. Approximately 3 to 4 minutes. Place the shrimp on a paper towel until all shrimp are cooked.

In a large mixing bowl toss the cooked shrimp in the Hot sauce, arrange on a serving platter. Drizzle with the ranch and sprinkle with the bacon, blue cheese and green onion.