1 pound Small Fresh Shrimp peeled, deveined and tail off
4 tablespoons Corn Starch
2 Eggs Beaten
1/4 cup Water
1 cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 cup Plain Bread Crumbs
1/3 cup Flour
1 1/2 teaspoons Tabasco Sauce
1/2 teaspoon Paprika
Place shrimp in a bowl, add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.
Beat egg and add water, blend well, set aside. Mix flour, cracker meal, bread crumbs paprika and Creole seasoning together and blend well.
Assemble for frying of shrimp, one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture.
Heat oil for frying, use your favorite form of deep frying.
One piece at a time dust shrimp with corn starch, then place lightly in egg wash then roll in cracker crumb mixture. Fry until done. Shrimp will float to top when cooked through, remove when done and place on paper towels.
Serve with your favorite tarter or sea food sauce.