Buffalo Shrimp and Peach Salsa

Buffalo Shrimp

These spicy fried shrimp are a favorite of mine. They are a pretty good substitute for Buffalo wings, I wouldn't exactly call them healthy but they are very easy to make.

Peel and de-vein shrimp

mix together one egg, 1/4 cup milk and hot sauce in a bowl and add the peeled shrimp.
Get together a plate of flour.
One by one remove the shrimp from the egg and coat in flour. Then repeat the process, egging and flouring the shrimp a second time.
Heat at least 1/2 inch of oil in a frying pan to 375 degrees.
You can test this with the handle of a wooden spoon. If the oil bubbles when you put the handle in, it's ready.
Fry the shrimp to golden brown on each side 1-2 minutes per side.
drain on a cooling rack over a cookie sheet.
When all shrimp are dry, put them in a bowl and cover with buffalo sauce, turning shrimp gently in the sauce.
If you don't want to serve them immediately, you can then let the shrimp sit overnight in the refrigerator, covered with plastic wrap.
Heat at 400 degrees


Peach Salsa

2 Ripe peaches
1/4 red onion
1/2 jalapeno seeded (reserve the seeds to add a little kick)
1/2 tomato or 1/4 cup cherry tomatoes
Cilantro to taste
2 Tablespoons lime juice
1 teaspoon garlic powder
salt to taste

Peel and slice the peaches. Chop the onion, jalapeno and tomatoes and combine in a bowl. Add lime juice, 1/2 teaspoon garlic powder and about 1/4 teaspoon of salt and a pinch of jalapeno seeds. Mix gently and taste. Season as necessary.