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Peel and devein shrimp, leaving tails on. Dry thoroughly on paper towels. Mix flour, paprika and cayenne pepper together in a bowl. Hold shrimp by tail and dip into vinegar
and then into flour mixture. Set aside. Melt margarine with hot sauce, Worcestershire sauce, paprika, celery seed, garlic salt and black pepper. Keep warm.
To Cook Shrimp
Heat 1 inch of oil in a skillet. Fry shrimp, one serving at a time, turning to cook both sides. Drain on paper towels. Quickly dip fried shrimp into hot sauce.
Buffalo Sauce
Combine mayonnaise, sour cream, cheese, lemon juice, vinegar, minced parsley, onion and garlic and seasonings. Refrigerate. (Makes 1 1/2 cups). Serve with Buffalo Sauce and celery sticks. Serves
4 - 6
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