Buffalo Shrimp and Pineapple Salsa
Ken and I have a real love for buffalo style foods -- buffalo wings for example -- and have still not found a local place that makes a sauce that we both crave. Therefore, I've continued to refine our homemade buffalo sauce and we've tried it on a variety of foods. Most recently we've put the buffalo sauce on shrimp. Yum!
The simple recipe for the buffalo sauce is Frank's hot sauce and butter. That's it. For a big batch of wings/shrimp it's a large bottle of Frank's and a stick of butter. For shrimp we use 1 or 2 T of butter and about 1/2 C Frank's.
Here's the key for putting the sauce on shrimp.
Buffalo Shrimp
1 lb. gulf shrimp
1 C panko bread crumbs
2 tsp cayenne pepper
a dash of garlic powder
a dash of fresh ground black pepper
Preheat oven 400.
Combine panko, cayenne, garlic, pepper in a bowl and combine.
Place shrimp in the bowl and thoroughly coat all shrimp. Place shrimp in a single layer in a 9x13 pan. Bake for 15 minutes -- keep an eye on them because the speed of the cooking of the shrimp changes due to the size of the shrimp.
When the shrimp are just cooked, turn on the broiler and keep the shrimp under the broiler until the top of the shrimp and the panko begins to turn golden and crispy. (below)
Plate shrimp and pour buffalo sauce over the shrimp.
Serve with an icy cold brew.
