Spicy Buffalo-Style Meatballs

Ingredients

Tap an ingredient to see possible substitutions.

• 2 cups all-purpose flour
  Click to see substitutions
• 2 tablespoons Creole-style seasoning
  Click to see substitutions
• 1 tablespoon garlic powder
  Click to see substitutions
• 1 tablespoon ground cayenne pepper
  Click to see substitutions
• 1 teaspoon onion powder
  Click to see substitutions
• 1 teaspoon freshly ground black pepper
  Click to see substitutions
• 1 pound large shrimp, peeled and deveined with tails attached
  Click to see substitutions
• 4 cups oil for frying
  Click to see substitutions
• 6 ounces hot pepper sauce
  Click to see substitutions
• 2 ½ tablespoons butter, melted
  Click to see substitutions
• 4 cloves garlic, minced
  Click to see substitutions
• 1 teaspoon ground cayenne pepper
  Click to see substitutions

Instructions

1. 1
   Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag.
2. 2
   Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag.
3. 3
   Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside.
4. 4
   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5
   Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture.
6. 6
   Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.