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Hooters Buffalo Shrimp Low-Fat

By Todd Wilbur


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The Hooters chain continues its rapid expansion across the globe into 39 states and seven countries, including Taiwan, Aruba, Singapore, and Australia. In those 200 or so restaurants, this appetizer has become very popular since it was first introduced in 1995, as a variation on the Buffalo Chicken Wings recipe. Since this shrimp is fried, as are the chicken wings, we must resort to some tricks that will help bring the fat down. We'll bake the shrimp, rather than fry it, and prepare the sauce with a fat-free spread that adds flavor.

Nutrition Facts
Serving size–6 pieces
Total servings–2
Calories per serving–204 (Original–320)
Fat per serving–3g (Original–10g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • Canola oil nonstick spray
  • 12 large, uncooked shrimp
  • 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot Cayenne Sauce
  • 1/4 cup Fleischmann's Fat-Free Buttery Spread
  • 1 tablespoon water
  • Do This
    • Restaurant/Brand
      Hooters
    • Instructions

      1. Preheat the oven to 450 degrees F.

      2. Line a cookie sheet or shallow baking pan with a sheet of aluminum foil or non-stick foil.

      3. Make the breading by combining the flour, salt, paprika, and cayenne pepper in a small bowl.

      3. Prepare the shrimp by cutting of the entire shell except the last segment 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 the meat open. Be careful not to cut too deep. This will butterfly the shrimp.

      5. Spray the foil on the baking sheet with nonstick spray. Roll each of the shrimp in the flour breading mixture. Then arrange them on the baking sheet. Place them on the spread-out, butterfly-cut, meaty part, with the tails sticking up. Spray each shrimp with a coating of nonstick spray, so that the breading is moistened.

      6. Bake for 10 to 12 minutes or until the surface of the shrimp becomes light brown. Turn the oven to broil for 4 to 5 minutes, or until the shrimp begin to brown and become crispy.

      7. While the shrimp cooks, prepare the sauce by combining the hot sauce with the fat-free butter-flavored spread and a tablespoon of water in a small saucepan over medium/low heat. Cook it until the sauce starts to bubble, stirring occasionally, then reduce the heat to low and cover until the shrimp is ready.

      8. When the shrimp is done, remove the pan from the oven, and let the shrimp sit for about a minute. Put all of the shrimp into a plastic container (with a lid), add a generous amount of the sauce, and cover. Gently shake the shrimp until each one is well coated with sauce. Pour the shrimp out onto a plate and serve hot.

      Serves 2 as an appetizer.

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