Aside from fried chicken, I also like shrimp; hence, this recipe. The typical Filipino dish is Sinigang na Hipon or Shrimp in Tamarind Soup. Having this dish at least three times a month challenged me to find another recipe for shrimp.
Excuse the picture because I used my phone
Ingredients:
Shrimp, peeled and deveined with tails attached
Creole seasoning - check the recipe here
1 cup flour
Salt
Pepper
1 egg
4 cups of oil for deep frying
BUFFALO SAUCE
3 tbsp butter
3 garlic cloves
1/2 cup hot sauce of your choice
1 tsp cayenne pepper
salt and pepper to taste
(1 tsp sugar is optional to make it a bit sweeter)
Shrimp Procedure:
1. Marinate shrimp with salt, pepper and creole seasoning. Start heating the oil.
2. Mix the flour with 5 tbsp of creole seasoning. Add 1tbsp of salt and pepper
3. Beat the egg
4. Cover the shrimps with flour mixture, shake off excess flour and dip in the egg. Dip again in the flour mixture.
5. Shake off excess flour, and deep fry. Wait until it is golden brown, it will only take 3 to 5 minutes.
6. Drain excess oil through a paper towel. Toss in the Buffalo Sauce. Serve with sprinkled parsley.
Buffalo Sauce Procedure:
1. Saute garlic in butter.
2. Add the rest of the ingredients and let it reduced until thick enough to cover the shrimps.
