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Restaurants›St. Augustine Seafood Company›Buffalo Shrimp Recipe

Buffalo Shrimp Recipe

Name: St. Augustine Seafood Companys Buffalo Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large raw shrimp, peeled and deveined (tails on or off per preference); 3 tbs all-purpose flour; 2 tbs cornstarch; 0.5 tsp baking powder; 0.5 cups cold sparkling water; 1 each large egg; 1 tsp salt; 0.5 tsp black pepper; 2 cups vegetable oil (for frying); 3 tbs unsalted butter; 0.25 cups hot sauce (preferably cayenne style); 1 tbs datil pepper paste or 2 datil peppers blended (mildly fruity-honey heat); 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp salt; 2 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 0.5 cups carrot, julienned or shredded; 2 tb s green onion, thinly sliced; 3 tbs mayonnaise; 1 tbs lime juice; 0.5 tsp honey; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups sour cream or Greek yogurt; 0.25 cups fresh cilantro leaves, packed; 1 tsp lime juice; 0.25 tsp salt

Inspired by St. Augustine Seafood Company

Time35m

Serves4

American, wild-caught local shrimp, fried and tossed in Datil-Buffalo sauce over slaw and served with cilantro crema.

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Ingredients

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Shrimp & Batter

1 lb large raw shrimp, peeled and deveined (tails on or off per preference)

3 tbs 00 bread flour

2 tbs Cornstarch

1/2 tsp Baking powder

1/2 cups cold sparkling water

1 each large egg

1 tsp Celtic sea salt

1/2 tsp black pepper

2 cups vegetable oil (for frying)

Datil-Buffalo Sauce

3 tbs Unsalted butter

1/4 cups hot sauce (preferably cayenne style)

1 tbs datil pepper paste or 2 datil peppers blended (mildly fruity-honey heat)

1 tbs Apple cider vinegar

1 tsp Honey

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Slaw

2 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1/2 cups carrot, julienned or shredded

2 tb s green onion, thinly sliced

3 tbs Mayonnaise

1 tbs ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Cilantro Crema & Garnish

1/2 cups sour cream or Greek yogurt

1/4 cups fresh cilantro leaves, packed

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

4 each cilantro sprigs (for garnish)

Method

Shrimp & Batter

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Chill briefly while you make the batter.

Make batter

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder and remaining 1/2 tsp salt. In a separate small bowl beat the egg and add the cold sparkling water. Pour wet into dry and whisk just until combined; it should be slightly lumpy and thick enough to coat shrimp but light (adjust with up to 1-2 tbs more sparkling water if too thick).

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or pot to reach about 1.5 inches depth. Heat over medium-high until oil registers 350°F (175°C) or a small bit of batter sizzles and browns in ~30 seconds.

Fry shrimp

Working in batches to avoid crowding, dip each shrimp in batter, let excess drip off, and gently place in hot oil. Fry 1.5–2.5 minutes per side until golden and crisp and shrimp is opaque. Remove with a slotted spoon to a paper-towel–lined tray and keep warm. Repeat until all shrimp are fried.

Datil-Buffalo Sauce

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 1/4 cup hot sauce, 1 tbs datil paste (or pureed datil peppers), 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk to combine and warm gently until butter is fully incorporated and sauce is smooth. Taste and adjust heat or sweetness if desired. Keep warm off heat.

Toss fried shrimp quickly in a shallow bowl with the warm Datil-Buffalo sauce until evenly coated. Work in small batches so the coating remains crisp but saucy.

Slaw

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup carrot, and sliced green onion. In a small bowl whisk together 3 tbs mayonnaise, 1 tbs lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss to coat. Chill briefly (10–15 minutes) to let flavors meld.

Cilantro Crema & Assembly

Make cilantro crema

In a blender or food processor, combine 1/2 cup sour cream (or Greek yogurt), 1/4 cup packed cilantro leaves, 1 tsp lime juice and 1/4 tsp salt. Blend until smooth and bright green. If too thick, thin with 1–2 tsp water or more lime juice to taste.

To assemble: divide slaw among 4 small plates or serving boards as a bed. Place 4 oz (about 6–8) sauced shrimp over each bed of slaw. Drizzle or dot with cilantro crema, garnish with cilantro sprigs, and serve immediately so shrimp stay crisp.