Original Creole Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
Get RecipeCoated in a crunch and flaky tempura breading, these Hot Honey Shrimp Tempura by Creole Seoul have a sweet-heat buttery flavor that will make them your favorite appetizer.
Ingredients
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1 Pound Shrimp, Peeled and Deveined
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1 Large Egg
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1 Cup Flour
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1/4 Cup Cornstarch
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1 Cup Club Soda, Very Cold
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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Vegetable Oil
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1/4 Cup Buffalo Sauce
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1/4 Cup Honey
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2 Tablespoons Butter
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Cayenne Pepper, to Taste
- Clear
Directions
- Season shrimp with Tony’s Original Creole Seasoning and set aside.
- Whisk together the cornstarch, flour, Tony’s Original Creole Seasoning and Italian seasoning in a bowl. Then whisk in the egg and then the club soda until well combined. It’s okay to have a few lumps in the batter. If you feel the batter is too thick, add more club soda to get the right consistency.
- Add oil to a heavy-bottomed pot and heat up to about 350°F over medium-high heat.
- Dip the shrimp into the batter and then add to the oil to fry for about 2-5 minutes, or until browned.
- Transfer to a paper towel-lined plate to soak up any excess oil and repeat until all shrimp are fried.
- Next, stir together the buffalo sauce, butter and honey in a microwave-safe bowl.
- Microwave for about 90 seconds or until butter is melted.
- Stir in cayenne pepper and more Tony’s seasoning. Taste and adjust seasoning to your preference.
- Dump shrimp into a large bowl and pour sauce over them. Toss until fully coated.
- Serve with your favorite dipping sauce, and enjoy!
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from our Cajun Country Cookbook
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