Buffalo Shrimp

I was so bored last weekend so I just checked out some new recipes on the internet. I copied one of them and cooked it for dinner. When dinner came, I could not speak with my children anymore because they can turn their attention away from the delicious recipe. After dinner, I thought they're already playing their favorite computer game, it turned out they were still eating the Buffalo Shrimp.







2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying

Then for the BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper in a large resealable plastic bag. Then seal it and shake a few times to combine the ingredients well. After that, rinse the shrimp under cold water. Then place them in the plastic bag with the flour mixture, seal the bag, and shake to coat all of the shrimp well with the flour mixture. Now, place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Whisk garlic, butter, hot sauce, and cayenne pepper in a mixing bowl and set aside. Heat the oil in a pot to a temperature of 375 degrees F or 190 degrees C. Remove the shrimp from refrigerator and shake a second time in flour mixture. Place them in hot oil and fry until pink, or about 2 to 3 minutes. Coat them immediately with buffalo sauce.