LongHorn Wild West Shrimp (Copycat Recipe)
Recreate LongHorn's legendary #1 appetizer at home: crispy flash-fried jumbo shrimp tossed in spicy garlic butter and pickled hot cherry peppers.
Ingredients
Directions
Step 1
Whisk buttermilk and hot sauce in a bowl. Submerge the peeled shrimp and chill in the refrigerator for 15 to 20 minutes to tenderize.
Step 2
In a shallow dish, whisk together flour, cornstarch, baking powder, Prairie Dust, and salt.
Step 3
Pull shrimp from buttermilk, let excess liquid drip off, and dredge thoroughly in the flour-cornstarch mixture.
Step 4
Transfer coated shrimp to a wire rack and let rest for 5 minutes before frying so the flour hydrates and locks onto the shrimp.
Step 5
Heat 3 inches of oil in a Dutch oven to 375°F (190°C). Fry shrimp in 2 batches for 2 to 2½ minutes until crisp and pale golden. Drain on a wire rack.
Step 6
Melt 1 stick of butter in a wide skillet over medium heat. Add minced garlic and sauté for 45 seconds (do not burn). Stir in cherry pepper rings, brine, and lemon juice. Simmer 1 minute.
Step 7
Turn off the burner. Immediately dump hot fried shrimp into the skillet and toss vigorously for exactly 15 seconds until glazed.
Step 8
Pour onto a warm platter, garnish with chopped parsley, and serve immediately with ice-cold buttermilk ranch!
Nutrition Facts
* Based on a 2,000 calorie diet.