Ingredients
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2 cups all-purpose flour
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2 tablespoons Creole-style seasoning
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1 tablespoon garlic powder
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1 tablespoon ground cayenne pepper
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1 teaspoon onion powder
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1 teaspoon freshly ground black pepper
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1 pound large shrimp, peeled and deveined with tails attached
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4 cups oil for frying
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6 ounces hot pepper sauce
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2 ½ tablespoons butter, melted
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4 cloves garlic, minced
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1 teaspoon ground cayenne pepper
Directions
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Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag.
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Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag.
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Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside.
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Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
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Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture.
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Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.
