Remember say 8 months ago when the work day was over and you went to a thing called happy hour? Me either. However, if I did remember happy hour, I most definitely would think of buffalo shrimp from our local restaurant.
I was about to write that happy hour brings me pure joy but then I realized that it's literally called happy hour. Happy hour is like a kid getting home from school on a Friday with no homework for the weekend, except you get to drink alcohol. It's a freeing feeling that has been taken away from us along with every other fun thing in 2020. Having happy hour at home is certainly not the same, but you have to try sometimes right?
There is a fairly upscale restaurant in the town that I live in that has a phenomenal happy hour. They reduced their prices by like a million percent so us peasants can also enjoy. It's so great of a happy hour that they decide to offer it again after 10pm. First things first, I always ordered a glass of wine as soon as the waiter arrived because um...priorities but, I quickly followed that up with an order of buffalo shrimp. I know, I know, September and October have been heavy buffalo months for me, but is anyone complaining? I never thought to take my buffalo addiction down the seafood route by what the heck not? If we can fry a shrimp and call it popcorn shrimp, I can definitely add some hot sauce to mine and call it an appetizer.
As mentioned in my last post, I ate like crap last weekend and am in serious need of a detox. Historically, I have been a strong critic of lettuce wraps but alas, my metabolism has slowed down and I learned to appreciate them when I made my Thai turkey lettuce wraps. These buffalo shrimp are so easy to make you really just need some good quality buffalo sauce. I always use Frank's Buffalo Sauce. I like to use butter lettuce for lettuce wraps because it already comes shaped like a little cup but you can definitely use romaine, and it's a bit more sturdy. I'm not even going to lie, after cooking up these shrimp and taking a photo, I kind of mixed all of the ingredients together and ate it like a salad.
Ingredients:
1 pound shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup buffalo sauce
1 head of romaine, or butter lettuce (about 12 leaves)
1/4 cup red onion, chopped
1 rib celery, chopped
1/2 cup carrots sliced into matchsticks
1/2 cup light blue cheese dressing
1. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic. Cook for two minutes on each side until shrimp become pink and no longer opaque. Turn off the heat and add in the buffalo sauce. Stir so the sauce evenly coats the shrimp. Set aside.
2. To assemble the lettuce cups layer shrimp, red onion, celery, and carrots into each piece of lettuce. Drizzle the blue cheese dressing over the lettuce cups as desired. Top with an additional drizzle of buffalo sauce if needed.
Ingredients:
1 pound shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup buffalo sauce
1 head of romaine, or butter lettuce (about 12 leaves)
1/4 cup red onion, chopped
1 rib celery, chopped
1/2 cup carrots sliced into matchsticks
1/2 cup light blue cheese dressing
1. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic. Cook for two minutes on each side until shrimp become pink and no longer opaque. Turn off the heat and add in the buffalo sauce. Stir so the sauce evenly coats the shrimp. Set aside.
2. To assemble the lettuce cups layer shrimp, red onion, celery, and carrots into each piece of lettuce. Drizzle the blue cheese dressing over the lettuce cups as desired. Top with an additional drizzle of buffalo sauce if needed.
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