Buffalo Shrimp - Home Cooking

Buffalo Shrimp

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
sauce
4 cloves garlic, minced
2-1/2 T. butter
1 bottle Cajun sauce or other hot pepper sauce

Preparation -
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 shrmp, 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 the plastic bag with the flour mixture and shake again. Fry the coated shrimp in hot oil for about 3 minutes each or until light golden brown. Remove from the deep fryer and coat with the hot sauce mixture before serving.