Hooters Copycat Buffalo Shrimp
Description
Whether you serve these tasty buffalo shrimp as an appetizer or the main dish, you and the people that you serve them to will be in Heaven.
Ingredients
20 large, raw shrimp, peeled, deveined (if using frozen, thaw first)
1 egg, beaten
1 T. mustard
2 t. creole seasoning
2 t. black pepper
2 t. garlic powder
2 t. onion powder
cooking oil
minced parsley, for garnish
Corn Flour Batter:
1 c. yellow cornmeal
1 c. flour
2 t. creole seasoning
1 t. black pepper
Buffalo Sauce:
1 stick real butter, unsalted (or more if you want the sauce less hot from the Tabasco)
1 c. hot sauce, like Tabasco sauce
freshly squeezed juice from 1/2 lemon
1 t. garlic powder
Directions
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Preheat oil in a large pot to 350 degrees.
Rinse, peel, de-vein shrimp, leave tail intact, if desired.
Mix egg with mustard.
Place shrimp in a large bowl; coat with spices, egg/mustard mixture; set aside.
Corn Flour:
Mix all ingredients together in a freezer bag; shake well.
Buffalo Sauce:
Mix all ingredients together in a saucepan; bring to boil; reduce heat; simmer until butter is melted; stir.
Dip shrimp in corn flour, coating well; place into hot oil. Do not overcrowd the pan. This will take 2-3 batches. Cook shrimp 2 minutes per side. Drain on a platter lined with paper towels.
Toss shrimp in sauce immediately after draining.
4 servings.