Wednesday, January 23, 2008

Happy Days

Maybe I'm slow to the party or something, but I feel so strongly about buffalo shrimp, that I'm having urges to write about them here.

You see, I've never had a buffalo shrimp until today, and let's just say they're great. Very nice Play reporter Nicole D'Andrea is working on a story that involves the very nice Stowe's Seafood in West Haven. Because she has dinner plans, Nicole brought back a whole bag o' fried food and dropped it off at my desk. The bag had a bunch of fried goodies, but also a ton of buffalo shrimp.

I wish there were a ton left. Everyone should get down to Stowe's and enjoys these for themselves. I'm telling you, they were great. What's not to love? Fried. Buffalo sauce. Shrimp.


Rufus Leaken said...

For buffalo shrimp, try the Oyster River Tavern on the West Haven/Milford border- you can wash them down with some nice cold brews as well!

ChrisB. said...

Here are some info for making some fine buffalo shrimp at home. Sorry about the lack of exact measurements:

Batter: should be white flour based, and include varrying amounts of salt, pepper, and white pepper (not too much white pepper though).

Breading: straight crackermeal mixed with wate and nothing else. Keep it pretty thin.

Fry the shrimp at 350. Get rid of some of the grease and then mix them in the sauce.

Sauce: Mix Red Hot with melted Butter.

That's all there is to it. Note that none of the batter or breading information has anything to do with the fact that I worked at an acclaimed local seafood joint from 1985 to 1990.