Ingredients
Scale
- 20 large shrimp, peeled, deveined
- 1 egg, beaten
- 1 tablespoon sandwich mustard
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- cooking oil
- minced parsley to garnish
For the Corn Flour Batter:
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
For the Buffalo Sauce:
- 1 stick butter, unsalted
- 1 cup hot sauce
- 1/2 lemon juiced
- 1 teaspoon garlic powder
Instructions
- Pre heat oil in a large pot to 350 degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired.
- Mix egg with mustard.
- Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
To Prepare Corn Flour:
- Mix all ingredients together in a freezer bag, shake well.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
- I would do this in 2-3 batches.
- Cook shrimp for 2 minutes on each side.
- Drain on paper napkin.
- Immediately toss shrimp in buffalo sauce
To Prepare Buffalo Sauce:
- Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
- Stir
Notes
I love to use Tabasco as my hot sauce when making these shrimp!
Nutrition
- Serving Size: 4