Wild West Shrimp has been on the menu at Longhorn Steakhouse for over a decade, for good reason! Small shrimp are fried, seasoned, and then they’re tossed with a garlic butter with sliced pepperoncini and cherry peppers. Serve with ranch on the side and lemon wedges

Ingredients

• 1 lb small shrimp, deveined and shell removed, thawed and pat dry

• ½ cup buttermilk

• 1 cup self-rising flour

• ½ cup pickled pepperoncinis, sliced

• ½ cup pickled cherry peppers, sliced

• ¼ cup butter

• 3 cloves garlic, minced

• neutral oil, for frying

• Ranch, for serving

• lemon wedges, for serving

• Seasoning blend (or use your favorite seasoned salt)

  • 1 Tbsp Salt

  • 1 tsp paprika

  • 1 tsp black pepper

  • ½ tsp paprika

  • ½ tsp onion powder

  • ¼ tsp cayenne

  • ¼ tsp ground coriander

Directions

1. Combine the seasoning ingredients and use a spice grinder or food processor to process for 10 seconds. This ensures all the seasoning is combined and the same size. Set aside.

2. Prepare frying oil to 350 F degrees

3. In a large plastic bag or bowl, add the self-rising flour. Season with some of the seasoning blend.

4. In a large plastic bag or bowl, add the shrimp. Add the buttermilk and combine well.

5. Using a slotted spoon, scoop the shrimp out of the buttermilk and add to the flour. Toss the shrimp until they are all coated. Place the shrimp on a pan with a wire rack until you’re ready to fry (only for a few minutes)

6. Drop the shrimp into the hot oil and fry until crispy, about 3 minutes. Remove the shrimp from the fire onto a plate lined with paper towels and immediately season with the blend. (You will not need to use ALL of the seasoning)

7. In a microwave safe bowl, add the butter, garlic, pepperoncinis, and cherry peppers. Microwave at 10 second intervals until the butter is melted.

8. In a large bowl, combine the fried shrimp and the peppers and garlic butter. Toss and serve immediately with ranch dipping sauce and lemon wedges.