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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 for Buffa-Que Shrimp comes from Mr. Raichlen’s book, The Barbecue Bible, which you can find on every BBQ enthusiasts bookshelf.
More Buffalo-y
Buffa-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!
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Also try my crazy-good crab-stuffed shrimp.
Buffa-Que Shrimp
Ingredients
For the shrimp
- 2 pounds shrimp 21-24 count shrimp, shelled, deveined
- ½ cup Frank’s RedHot sauce
- ½ cup lemon juice
- ¼ cup canola oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the sauce
- 1 stick unsalted butter
- ½ 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.
Notes
Nutrition
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