Buffalo Shrimp recipe

2 cups flour
2 tablespoons Creole seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon black pepper
1 pound large shrimp
4 cups vegetable oil for frying

Sauce:
4 cloves garlic, minced
2 1/2 tablespoons butter
1 bottle Cajun or other hot pepper sauce

Combine the flour and seasonings in a zip top plastic bag. Seal the bag and shake it to mix the ingredients together.

Peel and devein the shrimp, leaving the tails attached. Rinse the shrimp under cold water, then place them in the plastic bag with the dry coating mixture.

Close the bag and shake to coat the shrimp with the mixture. Place the coated shrimp on a baking sheet. Place in the refrigerator to chill for 15 to 20 minutes. Do not discard the flour mixture.

Whisk together the garlic, butter and hot sauce; set aside.

Heat the oil to 375 degrees F.

Place the shrimp back in the plastic bag with the flour mixture and shake again. Fry the coated shrimp in hot oil for about 3 minutes each or until the shrimp are pink. Remove from the deep fryer and coat with the hot sauce mixture before serving.