Servings: 10

2 lb medium raw shrimp peeled, deveined tails removed 2 lb medium raw shrimp peeled, deveined tails removed
2 ½ cup self-rising flour 2 ½ cup self-rising flour
½ cup plain yellow cornmeal ½ cup plain yellow cornmeal
3 ½ teaspoon seafood seasoning divided (i.e. Seafood Magic, Old Bay, Cajun-Creole) 3 ½ teaspoon seafood seasoning divided (i.e. Seafood Magic, Old Bay, Cajun-Creole)
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon onion powder ½ teaspoon onion powder
½ teaspoon ground cumin ½ teaspoon ground cumin
2 large eggs beaten 2 large eggs beaten
1 ½ cup whole buttermilk 1 ½ cup whole buttermilk
6-8 cups vegetable or peanut oil for frying 6 to 8 cups vegetable or peanut oil for frying

Season the shrimp with ½ teaspoon seafood seasoning and set aside.
In a medium mixing bowl, sift together the self-rising flour, cornmeal, 3 teaspoon seafood seasoning, garlic powder, onion powder, and ground cumin.
In a separate bowl, whisk together 2 large eggs and 1 ½ cups whole buttermilk.
Toss the seasoned shrimp with ⅓ cup of the seasoned flour-cornmeal breading.
Spread out into a single layer so they won't clump.
Dip each piece in the buttermilk-egg wash.
Toss in the seasoned flour-cornmeal breading shaking off any excess.
Heat 4 inches of oil in a dutch oven or heavy bottomed saucepan to 350°F. Do not overfill the pot.
Fry the shrimp in batches for 2 to 3 minutes (depending on the size of the shrimp) until golden and crispy.
Adjust the heat periodically to maintain the temperature of the oil while frying.
Use a slotted spoon to remove the crispy golden shrimp to a paper towel lined pan to drain.
Repeat until all of the shrimp is fried. Sprinkle with additional seasoning after frying.
Serve immediately with your favorite dipping sauce.