Escape to the Southeast Tour Guide
 
YouTube
 
An STS Product

Trending


Articles:

›  7 Reasons You'll Have the Best Summer Ever in Martin County, Florida

›  Georgia: The Spot for Southern EVOO

›  Sipping Pecans

Destinations:

›  National Parks in the American Southeast

›  Martin County

›  Georgia

Travel Videos

Bayou Lafourche, Louisiana
Southeast Travel Video
View All Travel Videos »



Travel Map


Use the map below to search for travel in the Southeast.
Southeast Map Louisiana Arkansas Mississippi Alabama Georgia Florida South Carolina North Carolina Virginia West Virginia Tennessee Kentucky
› Alabama
› Arkansas
› Florida
› Georgia
› Kentucky
› Louisiana
› Mississippi
› National Parks
› North Carolina
› South Carolina
› Tennessee
› Virginia
› West Virginia

Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner
› View Results




 

Recipes


Printer-Friendly Page View page as a PDF Add to Favorites Send this page to a friend


Louisiana Buffalo Shrimp
Category: Appetizers

Servings: Serves 2

Ingredients:

  • 5 ounces Louisiana-style hot sauce
  • 1/2 pound whole butter, cold, unsalted, cut into 1/2-inch cubes
  • 2 tablespoons heavy cream
  • 1 pound jumbo Louisiana shrimp, peeled and deveined
  • 2 cups all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs
  • 6 cups oil, preferably canola
  • 1/2 cup blue cheese crumbles

Instructions:

  1. In a small sauce pan, reduce the hot sauce until thick, add the heavy cream, bring to a boil, and lower the heat. 
  2. On low heat, stir in the butter in stages, keeping the sauce hot the whole time. Set aside, but make sure it stays hot.
  3. Heat oil to 350ºF. 
  4. Whip the eggs and add the milk for an eggwash.
  5. Bread the shrimp by rolling them in the flour, then dipping them in the egg wash, and rolling them in flour again.
  6. Fry shrimp in the hot oil for 3 minutes (depending on the fryer).
  7. Remove shrimp from oil and dry with a napkin. 
  8. Put shrimp in a large bowl, add the reserved sauce, and toss.
  9. Plate the shrimp, draining most of the sauce from the shrimp as you do so, and top with bleu cheese crumbles.

 

*Recipe courtesy of Brent Applewhite 

 


Return to Recipe List »