Ed’s Party Time Buffalo Shrimp

Ingredients

• Cooking spray
• 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) – thawed, peeled, and tails left on
• 4 eggs
• 4 cups all-purpose flour
• 1/2 cup Italian bread crumbs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cornstarch
• Canola oil for frying
• Buffalo Sauce:
• 1 cup buttery spread (such as Smart Balance)
• 1/2 cup cayenne pepper sauce (such as Frank’s RedHot), or to taste
• 1 teaspoon garlic powder
• 1 tablespoon corn syrup, or to taste

Directions

Grease 2 baking sheets with cooking spray.

Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.

Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.

Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.

Chill shrimp until batter is set, about 30 minutes.

Heat oil in a deep-fryer or large saucepan.

Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.

Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.

Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.