Copycat Hooters Buffalo Shrimp

• Seafood

  • 20 Shrimp, large

• Produce

  • 1/2 Lemon - juiced
  • 2 tsp Onion powder
  • 1 Parsley
  • 3 tsp Powdered garlic

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Hot sauce
  • 1 tbsp Sandwich mustard

• Baking & Spices

  • 3 tsp Black pepper
  • 1 cup Cornmeal
  • 4 tsp Creole seasoning
  • 1 cup Flour

• Oils & Vinegars

  • 1 Cooking oil

• Dairy

  • 1 stick Butter, unsalted

Found on creolecontessa.com

Description

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish
• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Directions

• Pre heat oil in a large pot to 350 degrees.
• Rinse, peel, devein shrimp, leave tail intact if desired.
• Mix egg with mustard.
• Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
• Mix all ingredients together in a freezer bag, shake well.
• Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
• I would do this in 2-3 batches.
• Cook shrimp for 2 minutes on each side.
• Drain on paper napkin.
• Immediately toss shrimp in buffalo sauce
• Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
• Stir

Nutrition