Large shrimp are breaded with a hot and spicy coating, deep fried and dipped in a buttery, hot, "buffalo" sauce.
- 2 cups flour
- 2 T. creole seasoning or other hot and spicy seasoning mix
- 1 T. garlic powder
- 1 T. ground cayenne pepper
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1 pound large shrimp
- 4 cups vegetable oil for deep frying
- 4 cloves garlic, minced
- 2-1/2 T. butter
- 1 bottle Cajun sauce or other hot pepper sauce
- vegetable oil for deep frying
Combine the flour and seasonings in a zip top plastic bag. Seal the bag and shake it to mix the ingredients together. Peel and devein the shrimp, leaving the tails attached. Rinse the shrimp under cold water, then place them in the plastic bag with the dry coating mixture. Close the bag and shake to coat the shrimp with the mixture. Place the coated shrimp on a baking sheet. Place in the refrigerator to chill for 15 to 20 minutes. Do not discard the flour mixture.
Whisk together the garlic, butter and hot sauce;set aside. Heat the oil to 375º. Place the shrimp back in to the plastic bag with the flour mixture and shake again. Fry the coated shrimp in hot oil for about 3 minutes each or until they are light golden brown. Remove from the deep fryer and dip in the hot sauce mixture before serving.
|Rival Cool Touch Deep Fryer|
This deep fryer features Cool Touch housing for added safety, automatic shut-off and signal bell, a break away cord, power & ready indicator lights, all removable parts including the bowl and housing, 30-minute timer, adjustable thermostat, locking lid with viewing window & dual filters, folding handle and immersion heating element.