Prep 15 mins
Cook 20 mins
- 2 cups all-purpose flour
- 2 tablespoons creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 lb fresh large shrimp
- oil (for frying)
- 6 cloves garlic, minced
- 2 1⁄2 tablespoons unsalted butter
- 6 fluid ounces hot pepper sauce
- 1 teaspoon cayenne pepper
- In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
- Seal the bag and shake a few times to combine the ingredients well.
- Peel and devein the shrimp, leaving the tail sections intact, rinse them 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.
- Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
- Save the remaining flour mixture in the bag.
- In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
- In a pot, heat the oil to 375°F.
- Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
- Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
- Immediately coat with moose sauce.
I clicked on this recipe because I liked the name. Moose shrimp? LOL!!! I made my first batch of Moose Shrimp last night and served it along with bacon wrapped grilled filet mignon for our 5th wedding anniversary. Hubby liked it so much that it guaranteed me a lifetime of anniversaries! Simply delicious with just enough spice to make your mouth happy. Thanks Millie!