Buffalo Shrimp
Simply dip cleaned, peeled gulf shrimp in 1/2 and 1/2, dredge in Drakes batter mix, then fry in about 1/2 inch peanut or vegetable oil. Drain shrimp on a paper towel or grocery bag then toss in a mixing bowl with a good amount of Frank’s Red Hot Sauce to taste. They’re fantastic as is, but you can serve them with blue cheese or Thousand Island dressing and celery sticks if you’d like.
