Name: Buffalo Fried Shrimp
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2/3 cup mayonnaise; 1/4 cup plus 3 tablespoons Buffalo hot sauce; 2 teaspoons whole-grain mustard; 1 heaping tablespoon chopped dill pickle; 1 heaping tablespoon minced shallot; 1 heaping tablespoon finely chopped fresh parsley; Peanut or vegetable oil, for deep-frying; 1 cup all-purpose flour; 1 cup lager beer; 1 1/2 pounds large shrimp, peeled and deveined (tails intact); 2 stalks celery, thinly sliced diagonally

Directions

Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.