Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 1/2 tsp Creole or seafood seasoning
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp lemon pepper
  • 1 tsp cayenne (may adjust to taste)
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 2 lb jumbo or large tail-on shrimp (peeled and deveined)
  • 1 quart vegetable or peanut oil for frying
  • Sauce:
  • 1 cup hot sauce (i.e. Frank's)
  • 4 Tbsp butter
  • 1 tsp cayenne
  • 1/2 tsp granulated garlic
  • few dashes Worcestershire sauce

Instruction

  • In a large plastic storage bag, toss together flour, cornstarch, salt, Creole or seafood seasoning, garlic, lemon pepper, onion powder and cumin. Seal bag and shake until seasonings are evenly distributed.
  • Add shrimp. Seal bag and toss until coated. Set bag, into fridge open for 30 minutes. Repeat sealing and shaking after 15 minutes of chill time.
  • Heat oil to 350-360°F. Remove shrimp from fridge and seal bag and shake again to coat.
  • Fry in batches for 2-3 minutes until golden. Have nearby a pan lined with paper towels. Remove with a slotted spoon to drain on pan. Season with additional seafood or Creole seasoning immediately.
  • Meanwhile, in a small saucepan, melt together hot sauce, butter, cayenne, garlic and Worcestershire sauce. Keep warm.
  • After all shrimp is cooked, toss in sauce. Serve immediately with bleu cheese or ranch dip and celery on the side.