Buffalo Shrimp

Hey, all you Couch Potatoes, get up and make this!

Here is a guilt-free recipe to eat while you park yourself on your sofa to watch some idiotic game…..

This is from I Can’t Believe It’s Not Fattening: Over 150 Ridiculously Easy Recipes for the Super Busy, by Devin Alexander, who wrote The Biggest Loser Cookbooks.

Buffalo Shrimp

Makes 4 servings

1 lb large shrimp, peeled, de-veined
1 Tbs all-purpose flour
¼ tsp cayenne
¼ tsp garlic powder
Pinch sea salt
Olive oil spray
2 Tbs light butter
1 Tbs hot sauce (not a thin one) or more

Rinse shrimp and pat dry. In a large re-sealable bag add flour, cayenne, garlic and salt. Toss to combine. Add shrimp and toss thoroughly to coat them evenly.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist the pan with spray and add the shrimp in a single layer, working in batches, if necessary. Cook until lightly browned on the outsides and cooked through, 1 to 2 minutes per side. Remove cooked shrimp to a plate or bowl.

When all shrimp are cooked, turn off burner. Add butter and hot sauce to the skillet and, using a wooden spoon, stir constantly until the butter is just melted, being careful not to overcook. Return shrimp to the pan. Toss to coat them completely with the sauce. Season with additional hot sauce if desired. Let shrimp sit for 5 minutes and toss them again (sauce will thicken slightly and stick better after sitting). Serve immediately.

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