Shrimp Po' Bubba's

By Antcri742

Recipe courtesy Uncle Bubba

Ingredients

• 6 cups self-rising flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied
• Salt and freshly ground black pepper
• 3 eggs
• 1/4 cup water
• 1/2 cup Louisiana hot sauce (recommended: Texas Pete)
• 2 cups Uncle Bubba's Fry Mix, recipe follows
• Peanut oil, for deep frying
• Tartar sauce, for dressing
• Lettuce and tomato slices, for topping
• Mix ingredients together and store in an airtight container for up to 4 months.

Preparation

Step 1

Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce. Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.

Cook's Note: If the fry gets lumpy you can sift it to make smooth.

Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.

Place the shrimp in the pot and fry until golden brown, about 2 minutes. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.

Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes