Wolfe’s Buffalo Shrimp and Cool Cucumber Relish
(Serves 4)Courtesy of Wolfe’sRate this Recipe!
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Buffalo Shrimp Hot Sauce
1 cup Crystal hot sauce½ tsp. chopped garlic½ oz. Creole mustard¾ oz. honey2 each sprigs fresh thyme1 each bay leavesbutter to taste (around 2 ½ oz.)Tabasco to tasteBring to a boil and turn down to a simmer for 10 minutes Mount with butter and season with Tabasco for desired heat index.
Cool Cucumber Relish
1 each English cucumbers (shredded like angel hair pasta, no seeds)zest of 1 lemon¼ each red onion julienne2 Tbs. chopped Italian parsley1 Tbs. chiffonade basilextra virgin olive oil - to taste 1 cup small Savoy cabbage sliced paper thinkosher salt - to taste rice vinegar - to taste 1 tsp. minced garlicIn a stainless steel mixing bowl combine all ingredients; taste and re-season if necessary. Sauce and relish yields roughly 16 large shrimp (i.e. 21/25 count shrimp).
Assembly:
After frying shrimp in your favorite seasoned batter, lightly toss the shrimp in Chef Wolfe’s buffalo shrimp hot sauce and serve with his cool cucumber relish.
