The other night I was planning to make buffalo shrimp salads for dinner but just as I was about to put the shrimp in the oven I realize that we had no buffalo sauce in the fridge. Drat.
But the internet is a wonderful place and I soon realized that buffalo sauce contains just a few ingredients (most of which we always have on hand). I had to improvise slightly, but was very happy with the results (anything with sriracha, always!) and decided to share. It’s delicious brushed over shrimp or used as a chicken marinade. So spicy!
1/2 cup butter (1 stick)
2/3 cup sriracha sauce
1.5 tbsp worchestershire sauce
1 tbsp white vinegar
1 tsp hot chilli powder
1 tsp garlic powder1 tsp coarse black pepper
Melt butter in small sauce pan over medium-low heat. Once melted, stir in additional ingredients until combined. Remove from heat. It will thicken as it cools, so if you desire a sauce that “sticks” (for tossing wings in, etc), transfer it to a bowl and wait 10-15 minutes.
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