Original Creole Seasoning 
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
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
-
1 Pound Shrimp, Peeled and Deveined
-
1 Large Egg
-
1 Cup Flour
-
1/4 Cup Cornstarch
-
1 Cup Club Soda, Very Cold
-
Tony’s Original Creole Seasoning, to Taste
-
Italian Seasoning, to Taste
-
Vegetable Oil
-
1/4 Cup Buffalo Sauce
-
1/4 Cup Honey
-
2 Tablespoons Butter
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked & Fried Hot Wings
Smoked then fried to crispy perfection. These hot wings by @TFTI.BBQ bring the heat with bold,…
Get Recipe