Recipe of the Week


Prep Time: 45 Minutes
Yields: 12 Servings

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing Louisiana shrimp into the hot sauce recipe. During the football season, this is also a great recipe for the rowdy fans who love a good tailgate party. These delicious finger foods are quick and easy to prepare, and a guaranteed success at any party.

2 pounds (21–25 count) Louisiana shrimp, peeled, deveined and head-on
canola oil for deep-frying
3 cups cornmeal
salt and black pepper to taste
granulated garlic to taste
2 eggs, beaten
1 cup whole milk
1 cup Louisiana hot sauce
¼ cup heavy whipping cream
¾ pound unsalted butter, chipped
½ cup blue cheese crumbles


In a Dutch oven or home-style deep-fryer such as a FryDaddy®, heat oil to 365°F or according to manufacturer’s directions. Place cornmeal in a shallow bowl, season to taste using salt, pepper and granulated garlic then set aside. In a large bowl, combine eggs and whole milk, whisking to blend thoroughly. Set eggwash aside. Place hot sauce in a saucepan over medium-high heat. Bring to a rolling boil then reduce to half volume, stirring occasionally. Add heavy whipping cream and using a wire whisk, stir to mix well. Bring mixture to a boil then reduce heat to low. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Remove from heat and keep warm. Dip shrimp in eggwash then dredge in cornmeal, shaking off excess. Place shrimp, a few at a time, in hot oil and deep-fry 3–4 minutes or until golden brown and shrimp float to top. Using a slotted spoon or tongs, remove shrimp from hot oil and place on paper towels to drain. Continue until all shrimp are fried. Transfer shrimp to a large bowl, add hot sauce to shrimp and toss to coat well. Arrange shrimp on a platter and top with blue cheese crumbles. 

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