Buffalo Shrimp

INGREDIENTS:

• LARGE SHRIMP, PEELED, DEVEINED
• 1 EGG, BEATEN
• 1 TABLESPOON MUSTARD
• 2 TEASPOONS CREOLE SEASONING
• 2 TEASPOONS BLACK PEPPER
• 2 TEASPOONS GARLIC POWDER
• 2 TEASPOONS ONION POWDER
• VEGETABLE OIL
  
  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 (APPROX. 2 TABLESPOONS JUICE)
• 1 TEASPOON GARLIC POWDER

DIRECTIONS:

• HEAT OIL IN A LARGE POT TO 350 DEGREES. MIX ALL INGREDIENTS FOR BUFFALO SAUCE TOGETHER IN A SAUCEPAN. BRING TO A BOIL, REDUCE HEAT AND SIMMER UNTIL BUTTER IS MELTED. RINSE, PEEL, DE-VEIN SHRIMP. I TRIED TO KEEP A FEW TAILS ON MY SHRIMP, JUST TO BE FANCY. MIX BEATEN EGG WITH MUSTARD. MIX TOGETHER CREOLE, PEPPER, GARLIC POWDER AND ONION POWDER.
• PLACE SHRIMP IN A LARGE BOWL, COAT FIRST WITH SPICES, THEN EGG/MUSTARD MIXTURE. SET ASIDE.
• MIX TOGETHER ALL INGREDIENTS FOR CORN-FLOUR BATTER AND STIR WELL. DIP SHRIMP IN THE CORN FLOUR AND COAT WELL.
• ADD SHRIMP TO HOT OIL. DO IN 2-3 BATCHES SO THAT YOU DON’T OVERCROWD THE PAN. COOK SHRIMP FOR 2 MINUTES ON EACH SIDE. DRAIN ON PAPER TOWELS. IMMEDIATELY TOSS SHRIMP IN BUFFALO SAUCE.
  
  
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