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Hooters Buffalo Shrimp

By Todd Wilbur


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Menu Description: "It don't get no batter than this."

With the double-entendre name and female servers (many of whom are also models), Hooters has become a company with critics. Several years ago a group of Hooters Girls in Minneapolis sued the company on grounds of sexual harrassment, saying that the uniforms featuring shorts and tight T-shirts or tank tops were demeaning. Ultimately, the women dropped the suit. But more recently, the Equal Employment Opportunity Commission ordered the company to hire men on the foodservice staff. Hooters countered with a sarcastic million-dollar advertising campaign featuring a mustachioed man named "Vince" dressed in Hooters Girl getup. Once again, that suit was dropped.

Vice President of Marketing, Mike McNeil told Nation's Restaurant News, "Hooter's Girls are actually wearing more clothing than what most women wear at the gym or the beach. It's part of the concept. I don't think the world would be a better place if we had guys be Hooters Girls." You may agree or disagree, but the fact is that Hooters is currently the country's thirteenth largest dinner house chain and one of the fastest growing, with an increasing number of diners discovering Buffalo Shrimp, a delicious spin-off of Buffalo Chicken Wings.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Vegetable oil for frying
  • ¼ cup butter
  • ¼ cup Crystal Louisiana Hot Sauce or Frank’s Red Hot Cayenne Sauce
  • Pinch ground pepper
  • Pinch garlic powder
  • 1/8 teaspoon paprika
  • 12 uncooked large shrimp
  • 1 egg, beaten
  • ½ cup milk
  • 1 cup all-purpose flour
  • Do This
    • Restaurant/Brand
      Hooters
    • Instructions

      1. Heat oil in a deep fryer to 375 degrees F. You want the oil deep enough to cover the shrimp completely.

      2. Combine the butter, hot sauce, ground pepper, garlic powder, and paprika in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

      3. Prepare the shrimp by cutting off the entire shell, leaving only the last segment of the shell and the tailfins. Remove the vein from the back and clean the shrimp. Then, with a paring knife, cut a deeper slice where you removed the vein (down to the tail), so that you can spread open the meat. Be careful not to cut too deep. This will butterfly the shrimp.

      4. Combine the egg with the milk in a small bowl. Put the flour into another bowl.

      5. Dredge each shrimp in the milk mixture, then coat it with the flour. Make sure each shrimp is evenly coated. When you have coated all of the shrimp with flour, let them sit for about 10 minutes in the refrigerator before frying.

      6. Fry the shrimp in the hot oil for 7 to 10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly, to drain.

      7. Quickly put the shrimp into a large bowl, add the hot sauce and stir, coating each shrimp evenly. You could also use a large plastic container with a lid for this. Put all the shrimp inside, add the sauce, put on the lid, then gently turn the container over a few times to coat all of the shrimp. Serve with wedges of lemon on the side.

      Serves 3 to 4 as an appetizer.

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