Buffalo Shrimp
Source of Recipe
Aunt Saunny
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground
black pepper
1 pound large shrimp, peeled
and deveined with tails attached
4 cups oil for frying
BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper
Directions
1 In a large resealable 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.
2 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.
3 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.
4 In a mixing bowl, whisk together garlic, butter hot
sauce and cayenne pepper; set aside. In a pot, heat the oil
to 375 degrees F (190 degrees C).
5 Remove shrimp from refrigerator and shake a second time
in flour mixture.
6 Place the shrimp in hot oil and fry until pink, about 2
to 3 minutes. Immediately coat with buffalo sauce.
|
|
member logon
