Buffalo Shrimp

It's football season!  Here's a fun twist on traditional "Buffalo" flavored fare:

INGREDIENTS

1/4 cup all-purpose flour
1/4 tsp each salt and ground cayenne pepper
1 1/2 lb large shrimp, shelled, deveined, and tails intact
1 Tbsp each, olive oil and unsalted butter
2 tsp regular hot red pepper sauce or garlic flavor

1 cup cornflakes, crushed

1 egg
Chopped fresh parsley or chives
Carrot and celery sticks

DIRECTIONS

In a shallow bowl, combine flour, salt and cayenne pepper.  In another bowl, break an egg and lightly beat it (you may want to add a bit of water as well).  In a third bowl, add the cornflakes and crush. 

Add shrimp first to the flour bowl, then in the egg, then into the corn flakes.

In a large skillet, heat oil, butter, and hot pepper sauce. Add shrimp and cook, stirring constantly until lightly browned, 3 to 4 minutes.
 

Serve with blue cheese dressing, carrots & celery.

NUTRITION

Makes 4 servings.
Each serving: 444 cal, 22 g fat, 37 g protein, 23 g carb.

VERDICT

I don't know what the idea is behind leaving the tails on, but they were a pain to peel off (and even find sometimes) when they were all coated.  If we do this again I'll completely peel the shrimp, tail & all.

Otherwise, these were really fun!