Louisiana Buffalo Shrimp

Ingredients

• 5 ounces Louisiana-style hot sauce
• 1/2 pound whole butter, cold, unsalted, cut into 1/2-inch cubes
• 2 tablespoons heavy cream
• 1 pound jumbo Louisiana shrimp, peeled and deveined
• 2 cups all-purpose flour
• 1/2 cup whole milk
• 2 eggs
• 6 cups oil, preferably canola
• 1/2 cup blue cheese crumbles