Chef Tee’s Buffalo Shrimp
Serves 4 to 6

Prep time: 10-to-15 minutes; cooking time: 5- to-10 minutes

  • 1 ½ lbs. large shrimp with or without tail, butterflied, deveined, shells removed
  • 1 medium white onion, sliced
  • Vegetable oil
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. sherry vinegar (can substitute cider or rice vinegar)
  • Salt to taste
  • ¼ cup chicken stock
  • 3 Tbsps. (or to taste) favorite hot sauce
  • 2 Tbsps. parsley, chopped
  • 4 Tbsps. butter (optional)
  • Favorite bread, cut into ¼ -inch slices, toasted


  1. In large skillet, heat 2 Tbsps. oil over medium-high heat; add onions; cook until lightly browned (about 3-to-5 minutes).
  2. Add shrimp to onions, cook about 1 minute; stir in 1 Tbsp. oil, paprika, salt to taste.
  3. Stir in sherry vinegar, chicken stock, hot sauce; cook until shrimp are pink (about 1-to-2 minutes).
  4. Turn off heat; stir in parley, butter.
  5. Serve w/toasted bread slices.