My love affair with veggies is pretty apparent, [ya think!?] so it makes sense that one of the first questions I’m always asked is how my darling husband feels about vegetables. “That poor man… is he absolutely starving to death?” “Are you forcing him to be a vegetarian?” “Do you let him have meat?” That last one is my favorite. Of COURSE I don’t let my husband eat meat. He eats his veggies or he gets the hose.
Hah! Kidding =)
I’m an excellent wife, I assure you.
I wash his jet-fuel soaked flight suits and make him these:
- 12 won-ton wrappers
- 24-36 large, raw shrimp, frozen or fresh
- 8 TBSP of cayenne pepper hot sauce [I used Frank's Red Hot]
- 2 TBSP butter, melted
- ¼ tsp garlic powder
- salt and dried parsley, to taste
- 2-4 TBSP minced red/purple onion
- 2-4 TBSP chopped green onion
- 2 TBSP crumbled feta cheese
- ranch or blue cheese dressing, for drizzling
- You're going to freak over how fast this one is.
- Preheat oven to 365 degrees Fahrenheit. Defrost if using frozen, or do the "I-skipped-a-step!" happy dance if using fresh. Grab your favorite pan and saute your shrimp in a little bit of oil or butter [about ½ teaspoon or so!], just enough so the shrimp glisten as they cook. Season with ¼ tsp garlic powder and a sprinkle or two of dried parsley. Once the shrimp begin to sizzle, add your buffalo sauce and stir. After just a few minutes of simmering shrimp will turn peachy-pink and opaque. I yank mine from the stove-top just as they begin to turn, leaving them just slightly under-cooked. They'll finish the cooking process in the oven!
- Spritz your mini muffin pan with olive oil and line with won-ton wrappers to create cups. Spray lightly with oil once more and bake for 5 minutes. Remove from oven and spoon 2-3 shrimp into each won-ton cup. Drizzle a little bit of the leftover buffalo sauce over each cup and bake for 5-8 minutes or until golden brown and crispy. Top with a drizzle of ranch or blue cheese dressing and a small mountain of red onion, green onion, and crumbled feta and commence face stuffing.
- Of course you get bonus points for serving them with a big fat salad.
makes 12 bite-sized cups
serve alongside a leafy green salad w/ cucumber
gluten-free chefs: skip the won-ton wrappers serve the buffalo shrimp as a salad-topper!
better-than-store-bought Buffalo Sauce
4 parts Frank’s Red Hot sauce [example: 4 Tablespoons]
Big thanks to the pilot for passing on his dressing brilliance. When he was deployed overseas they put hot sauce on absolutely everything — including salads! Its a bit crazy how delicious this is. Between the creamy ranch and the vinegary hot sauce it was pretty much swoon city up in here.
They’re best when enjoyed immediately but if you’re like me and serve friends/family before yourself, you get stuck with the cold ones. 25-30 seconds in the microwave or a few minutes in the oven/toaster oven will warm them right back up for ya. This is precisely what I had to do during my second round of recipe testing when I decided to take no less than 200 photos of my food. Please don’t Baker Act me, I do this for you =) And because I’m gloriously obsessive-compulsive.
The cool cucumber compliments the fiery sauce, while the green and red onion add fantastic flavor and crunch! The sauce is spicy, but not painfully so and all the flavors of the dish hold their own against the heat. Paired with a big veggie salad it makes a fabulously balanced lunch or dinner, or can stand alone as an appetizer or game-day snack!
Or just eat them in flour-covered yoga pants in the middle of your kitchen like I did the following morning. I’ve made them twice already, and if P gets his way, you haven’t seen the last of them yet!