Buffalo sauce! This is a perfect appetizer or you could make it and serve it over pasta.
Vegetable oil, for frying
1 cup all-purpose flour
1 cup dark beer
1 1/2 pounds large raw shrimp, peeled and deveined
2 celery stalks, sliced diagonally
Salt and pepper, to taste
1/2 cup prepared buffalo sauce
3 tablespoons melted butter
Optional: Ranch or blue cheese dressing for dipping
Heat several inches of vegetable oil in a large pot over medium-high heat for about 10 minutes or until a deep fry thermometer reaches 375 degrees.
Whisk the flour, beer, and 4 tablespoons of the buffalo sauce in a large bowl. Add the shrimp to the bowl and toss to coat. Cook the shrimp in batches, frying until fully cooked and golden brown, about 2-3 minutes per batch. Do not overcook or your shrimp will be tough. Drain on paper towels.
Add the sliced celery to the remaining batter and toss to coat with the sauce, then fry the celery until crisp, about 2-3 minutes. When ready to serve, whisk the buffalo sauce and butter together, and serve on the side with the warm buffalo shrimp, celery, and ranch or blue cheese dressing, if desired. Enjoy!