Red Hot Waffle With Buffalo Shrimp
Chef Richard Spurlock
JD’s Pub & Grille
Banquet and catering chef Richard Spurlock created this recipe for the Neighborhood to Nation Recipe Contest and was named the regional winner for the Northeast. His goal was to expand on chicken and waffles by swapping in shrimp and adding a jolt of heat. The fiery-hot homemade waffle makes a unique sandwich carrier wrapped around crispy battered shrimp spiked with Buffalo sauce. A cool yogurt dipping sauce offsets the spiciness.
Yogurt dipping sauce
1 celery stalk with leaves, in chunks
12 oz. plain nonfat yogurt
1 oz. blue cheese crumbles (1/4 cup)
4 cups complete waffle mix
1 1/3 cups cool water
1 1/3 cups Buffalo hot sauce
3 tbsp. butter
1 cup Buffalo hot sauce
40 large shrimp, peeled, deveined and butterflied
¾ cup all-purpose flour
3 eggs, beaten
1¼ cups plain dry breadcrumbs
Vegetable oil for frying
½ cup chopped green onions
1. For yogurt dipping sauce: Into mini food chopper or food processor, add celery chunks. Puree and drain on paper towels.
2. In small mixing bowl, combine celery puree with yogurt and blue cheese; cover and refrigerate until needed.
3. For waffles: In mixing bowl, whisk together waffle mix, water and hot sauce until blended and smooth.
4. Meanwhile, prepare shrimp: In small saucepan, melt butter. Stir in hot sauce; simmer over low heat until blended. Keep warm.
5. Coat shrimp in flour; dredge in beaten eggs, allowing excess to drip off, then coat in breadcrumbs.
6. Heat oil in deep Cook shrimp in deep fryer to 350 F. Cook shrimp until golden brown; keep warm.
7. Preheat well-oiled waffle iron to 375 F. For each waffle, scoop about 2/3 cup batter onto hot waffle iron; cook 2 to 3 minutes until golden brown.
8. To assemble, for each serving, dip five shrimp in warm butter mixture; place on half a warm waffle. Sprinkle with green onions and fold waffle over shrimp. Serve with 2 ounces yogurt dipping sauce.
Photo courtesy of General Mills Convenience & Foodservice