Buffalo Shrimp
Get out your Louisiana-style barbecue sauce so you can grill up Steven Raichlen's buffalo shrimp. This dish is perfect for backyard parties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Grill
- Drip pan
- Grill brush
- Pastry brush
- Nonreactive mixing bowl
- Whisk
- Saucepan
- Stove
- Refrigerator
- Zip-top bag
- Colander
- Serving bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
Ingredients
- 24 jumbo shrimp (about 2 pounds), shelled and deveined
- 1/2 cup Louisiana-style hot sauce, such as Frank’s RedHot® or Crystal
- 1/2 cup fresh lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons coarse salt (kosher or sea)
- 1 teaspoon freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter
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