20 jumbo shrimp, peeled, deveined
1 organic egg, beaten
2 tablespoons Texas Pete or Louisiana hot sauce
1 tablespoon French’s yellow mustard
3 teaspoons Tony Chachere creole seasoning
2 teaspoons fresh cracked black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of cayenne pepper
1 organic lemon
Corn Flour Batter:
1 cup Tenda Bake self-rising cornmeal mix
1 cup King Arthur all purpose flour
2 teaspoons creole seasoning
1 teaspoon fresh cracked black pepper
Preheat 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.
Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
Do this in 2-3 batches.
Cook shrimp for 2 minutes on each side.
Drain on paper napkin or newspaper.
Squeeze a little lemon juice on hot shrimp if desired.