Buffalo Shrimp Hot Sauce
- 1 cup Crystal hot sauce
- ½ tsp. chopped garlic
- ½ oz. Creole mustard
- ¾ oz. honey
- 2 each sprigs fresh thyme
- 1 each bay leaves
- butter to taste (around 2 ½ oz.)
Tabasco to taste
Bring 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 lemon
¼ each red onion julienne
2 Tbs. chopped Italian parsley
1 Tbs. chiffonade basil
extra virgin olive oil – to taste
1 cup small Savoy cabbage sliced paper thin
kosher salt – to taste
rice vinegar – to taste
1 tsp. minced garlic
In 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.
Champagne Pairing:
Nicolas Feuillatte Brut
