Buffalo Shrimp

Buffalo Shrimp

Ingredients:

20 large shrimp, peeled and deveined

1 egg, beaten

1 tablespoon yellow mustard 

2 teaspoons creole seasoning

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

cooking oil minced parsley for garnish

For the Batter:

1 cup cornmeal

1 cup flour

2 teaspoons creole seasoning

1 teaspoon black pepper

For the Buffalo Sauce:

1 stick of butter

1 cup hot sauce (I used Frank's)

1/2 lemon, juiced

1 teaspoon garlic powder

Instructions:

Preheat oil in a large pot to 350 degrees. Rinse, peel, devein shrimp. Leave the tail if desired.

Mix egg and mustard. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside. 

To prepare corn flour : Mix together ingredients in a freezer bag, shake well. Dip shrimp in the corn flour, coat well, and place into hot oil, mkaing sure not to overcrowd the pan. (I did mine in 2-3 batches) Cook shrimp for 2 minutes. Drain on paper towel. Immediately toss shrimp in buffalo sauce. 

To make buffalo sauce:

Mix all ingredients together in a saucepan, bring to a boil, reduce heat and simmer until butter is melted. Stir.