Do you ever get in those moods where, no matter how hard you try, you just can't seem to find any energy or enthusiasm?
That has been me for the last week. I think it might be that I am just tired of the weather. I am ready for some sunshine, to get outside and plant my garden, or I want to fire up the grill and have a party. Maybe it is all of the above. But my bed has latched on to me and it doesn't want to let me go.
Pppfffttt I have been less than creative.
Nothing has really tripped my trigger.
But one night Kevin was talking about this great wing place we had gone to with the kids. Kind of a sports bar feel, with great beer and fabulous wings.
You must understand.
I lovessssssssssss me some wings. I have made them so many different ways.
I have a couple of them here on the blog. There are my Baked Buffalo Chicken Wings, and an all time favorite, Sriracha Hot Wings. You would think that, with how much I love wings, I would have a few more recipes here wouldn't you?
Hhhmmm I need to rectify that situation soon!
But back to Kevin's reminiscing.
Something in my little brain started to turn.
Wings, wings, wings. Crap I don't have any here (and I wasn't feeling the energy to get out of my p.j.'s and drive to the store)!
OK think Bobbi. What can you make?
Now remember, my brain has been on pause for the last week or so.
Then the light bulb goes on BING!
I have a bag of shrimp in the freezer.
Why can't I use them?
Good question right?
There is no reason why not. Let's get our rear in the kitchen and bang out some good food!
I have to admit, when I told Kevin what I was making he did give me "the look". But heck I am so used to it I barely realize he is doing it.
Afterward however, the look turned into one big grin as he happily munched away on these amazing little nuggets of YUM!!
I hope you give these little tasty morsels of goodness a try real soon.
Oh, and p.j.'s are the acceptable attire for this meal!
For the buffalo dipping sauce:
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dill pickle relish
3 tablespoons Franks Red Hot
2 teaspoons whole grain mustard
For the shrimp:
Oil for frying
1 cup all-purpose flour
1 cup IPA beer
1/4 cup Franks Red Hot
1 pound large shrimp, peeled and deviened
Mix the ingredients for the sauce together in a small bowl, and place them in the refrigerator to allow the flavors to meld for about an hour.
Heat 2 inches of oil in a deep fry pan, and heat to 365 degrees F.
As the oil heats up, whisk the flour, beer, and hot sauce together in a large bowl. Add the shrimp to the bowl, tossing them with your hands to make sure they are coated well. Carefully drop the shrimp into the hot oil, working in batches if you need to. Cook until golden brown and the shrimp are cooked through. Approx 3 or 4 minutes. Place cooked shrimp on a paper towel to drain.
Serve with the buffalo sauce for dipping.