Buffa-Que Shrimp

If you look around Life’s A Tomato you’ll quickly find that I love chicken wings, from hot-and-spicy Buffalo wings to sweet Bourbon wings. I’ll never burn out on wings, but when I ran across this recipe for making Buffalo wing-like shrimp from Steven Raichlen, I knew I’d have to make it. The recipe comes from Mr. Raichlen’s book, The Barbecue Bible, which you can find on every BBQ enthusiasts bookshelf.
Buffa-Que ShrimpBuffa-Que shrimp definitely have that Buffalo flavor. You can serve them with a blue cheese or ranch dipping sauce, or do I like I did and just eat them right off the plate as-is. I cooked the shrimp on a griddle on my gas grill, but you can also cook them directly on your grill grates. Just don’t over-cook them!

Also try my crazy-good crab-stuffed shrimp.

Buffa-Que Shrimp

Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 -8 servings

Ingredients

For the shrimp

  • 2 pounds large 21-24 count shrimp, shelled, deveined
  • 1/2 cup Frank’s RedHot sauce
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup canola oil
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the sauce

  • 1 stick unsalted butter
  • 1/2 cup Frank’s RedHot sauce

Instructions

For the shrimp

  • Place shrimp into a resealable baggie or container.
  • Whisk together the remaining shrimp ingredients. Add to the bag, seal, and toss to coat.
  • Refrigerate for 30 minutes.
  • Fire up your grill for indirect cooking.
  • Remove the shrimp from the marinade and place onto the grill over indirect heat.
  • Cook 10-15 minutes or until the shrimp is pink and done.
  • Transfer shrimp to a bowl and toss with the sauce, below.

For the sauce

  • Melt the butter in a medium saucepan.
  • Add hot sauce, stir. Keep warm until ready to use.

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