Creole Buffalo Shrimp

Submitted by Dreamgoddess

"This shrimp is deep fried and then coated with a very spicy buffalo sauce. Not for the faint of heart! I love this served with bleu cheese dressing for dipping. Prep time includes resting time in the refrigerator."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 cups flour
• 2 tablespoons creole seasoning
• 1 tablespoon garlic powder
• 1 tablespoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 lb large shrimp, peeled
• 4 garlic cloves, minced
• 2 1⁄2 tablespoons butter
• 6 ounces hot sauce
• 1 teaspoon cayenne pepper

directions

1. Combine the flour, creole seasoning, garlic powder, cayenne, onion powder, and black pepper in a zip lock bag.
2. Shake the bag to mix the flour and spices.
3. Rinse the shrimp under cold water; place in the bag and shake to coat the shrimp.
4. Lay the shrimp in a casserole dish and refrigerate for 30 minutes to rest; do not discard the seasoned flour.
5. Combine the minced garlic, butter, hot sauce and cayenne in a saucepan; heat until the butter is melted and keep warm.
6. In a deep fryer, heat oil to 375 degrees.
7. Remove the shrimp from the refrigerator and re-coat with the remaining seasoned flour.
8. Place the shrimp in the hot oil and fry about 2-3 minutes, or until pink; fry in batches if necessary.
9. Immediately coat with the spicy buffalo sauce and serve.

Reviews

[I Cook Therefore I]

I can not rave about this recipe enough! I only wish I could give it more stars!! When I first started making the recipe I was just going to halve it because it was only my husband and I eating dinner, but then decided half way through to just make the whole thing and am I ever glad that I did. We ate a whole pound of shrimp this evening. The only meat that I eat is seafood, but I really miss some things that I used to eat and buffalo chicken is one of them. Thanks goodness I finally found something to replace it, and actually I think I like buffalo shrimp better than I ever liked buffalo wings! Dreamgoddess, thank you so much for posting this recipe!