Shrimp – Buffalo Style – Food, Gluten Free, Recipes, Photos Gluten Free Spinner

Buffalo Shrimp

This recipe is a classic example of my motto, “don’t miss it…make it” .

Here’s the scene…

My best buddies and I sharing a glass of wine at one of our favorite restaurants, Redstone American Grill to celebrate a birthday. The atmosphere is lively and fun with the buzz of happy customers enjoying the center bar open and visible throughout the restaurant. We were having a great time catching up when it came time to order…

“The Appetizer”.

Sigh.

I knew what they would order…

I knew I was going to start drooling…

I knew I would smile and say, “absolutely, no problem….order them”

And I meant it…

but I also knew I would dream of Buffalo Shrimp for weeks to come.

I must mention that Redstone has a great glut en free menu with many items to choose from.

Except…for…the appetizer section.

They don’t offer gluten free buffalo shrimp. (see update below)

If you were to ask me what my favorite appetizer was, it would be Redstone’s Buffalo Shrimp. In fact it might just be my all time favorite appetizer….of all time. At least three occasions in the last five months I’ve silently drooled while watching family and friends devour this appetizer and comment with each bite how amazing it is.
I used to…too. It’s uncontrollable.
Here’s a picture of their buffalo Shrimp Appetizer.
Beautiful, right?

But this time…I wasn’t going to miss it any longer,

I was going to make it!

Gluten Free!

So how did I know where to begin? I asked the server how they were made, and she was very happy to share…she even told me the ‘secret sauce’! It’s a combination of buffalo sauce and BBQ sauce. (Who knew?) And while experimenting, I learned it’s definitely more buffalo than BBQ…like 3-1. The other main attraction to this appetizer is the crunch in the outer coating, which the server revealed to be Panko. Of course…that wonderful crunch of Panko. But as we know, Panko’s main ingredient is wheat flour…not an option.

No problem! I’ve found that using crushed Gluten Free Rice Chex as the equivalent to Panko never disappoints. For these beauties I used crushed GF Rice Chex mixed with a little grated Parmesan for flavor and a few Tbsp of dry GF breadcrumbs. The coating is out-of-this-world crunchy and flavorful!

And it was a success!

Look at these beauties. So crispy and full of flavor. Light golden brown.
Redstone tosses their shrimp in the special sauce before arranging on the plate, which adds more buffalo flavor. But my outer crust was so crisp that I decided to float them in the sauce instead. Either way works, I’ll try tossing them next time too.
They boast a gentle heat from the special sauce and a slight tang from the bleu cheese crumbles. It’s an incredible combination and I was enjoying it once again after all these years.

~ ~ ~ Update!! Update!! Update!! ~ ~ ~

Since writing this post a few weeks ago, Mr. Spinner, Son Spinner, and I went to Redstone and the server introduced me to their version of Gluten Free Buffalo Shrimp! No Kidding. Their offering was grilled buffalo shrimp, not breaded….which makes them gluten free. It was wonderfully delicious AND lower in calorie than the deep fried.

We loved it…and I felt so special.
The guys even liked it…bonus!!

So, now you have two choices:
Original deep fried buffalo shrimp – gluten free
or
Grilled buffalo shrimp – gluten free
YUMMMMY either way!

“Don’t miss it….make it!”

Buffalo Shrimp

2-3 servings – 6 total shrimp

Ingredients:

6 large shrimp (21-25 count), thawed, deveined, gently cut down the back…not too deep. Dry on paper towels.
1 tsp your favorite GF creole or cajun seasoning (Emeril is good)
3 Tbsp white rice flour (or all purpose gf flour)
1 egg separated – whites only – combined with 1 Tbsp water
2 cups GF Rice Chex Cereal, crushed fine
2 Tbsp fine dry GF breadcrumbs (Shar brand work well)
1 Tbsp grated Parmesan cheese
Peanut oil (preferred) or canola oil for frying

Special Buffalo Sauce

Frankies Buffalo Sauce
Favorite GF BBQ sauce (a little sweeter one is best)
Favorite GF Bleu cheese dressing
Bleu cheese crumbles

Directions:

Heat the peanut oil in fryer until it reaches 350 degrees. (If using a pan to heat the oil, be sure there’s enough to cover the shrimp or plan to turn the shrimp after one minute each side.) Combine 3 parts Frankies Buffalo Sauce to 1 part BBQ sauce in a medium bowl, taste for preference. Set aside.

Dredging station:

Combine the crushed rice chex, grated parmesan, and bread crumbs in a Quart sized baggie and pour into a shallow bowl. Set aside.

In a separate small shallow bowl, whisk the egg white and water. Set aside.

Add the GF flour to a small glass dish or use a baggie.

Lightly season the prepared shrimp with the creole seasoning, both sides. Dip each one into the Flour first. Then dip into the egg wash. Lastly coat with the crumb mixture, pressing to coat the entire shrimp. Place on a plate and continue with all the remaining shrimp. (You can also refrigerate the coated shrimp at this time if making ahead until ready to fry.)

Depending on the size of your fryer, add three of the coated shrimp, one at a time, to the preheated oil (350 degrees). Fry for just 2 minutes total! That’s it. Transfer to a paper towel lined plate and continue with the next three shrimp. If using a pan for frying and the oil doesn’t cover the shrimp, turn the shrimp after 1 minute – giving 2 minutes total.

Finishing:

You can either toss the fried shrimp in the prepared special buffalo sauce and plate on top of a smear of the bleu cheese dressing OR spoon some of the buffalo sauce on a serving plate and float the shrimp on top of it. Drizzle with bleu cheese dressing and bleu cheese crumbles.

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