Buffalo Shrimp

By JimMac

Ingredients

• 2 cups all-purpose flour
• 2 T creole-style seasoning
• 1 T garlic powder
• 1 T ground cayenne pepper
• 1 t onion powder
• 1 t freshly ground black pepper
• 1 pound large shrimp, peeled and deveined, with tails
• 4 cups oil for frying
• 3 t minced garlic
• 1 cup melted butter
• hot sauce, to taste

Details

Servings 6

Preparation

Step 1

Method:

In a large re-sealable plastic bag, combine the flour, creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.

Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.

Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.

In a mixing bowl, whisk together garlic, butter, hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375˚F.

Remove shrimp from refrigerator and shake a second time in flour mixture.

Place shrimp in oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce and serve.