Ingredient:
20 jumbo shrimp, peeled, deveined
1 egg, beaten
1 tablespoon hot sauce
1 tablespoon sandwich mustard
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of cayenne pepper
cooking oil
lemon
For the Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons creole seasoning
1 teaspoon black pepper
Directions
Pre heat oil in a large pot to 350 degrees.
Rinse, peel, devein shrimp, leave tail intact if desired.
Mix egg with hot sauce and mustard.
Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside.
To Prepare Corn Flour:
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.
Squeeze a little lemon juice on hot shrimp if desired.
Serve!
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