Wolfe’s Buffalo Shrimp and Cool Cucumber Relish

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).


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


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