Shrimp Po' Bubba's

Total Time:
27 min
Prep:
10 min
Inactive:
2 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Uncle Bubba's Fry Mix:
  • 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
  • For Uncle Bubba's Fry Mix:
  • Mix ingredients together and store in an airtight container for up to 4 months.
Directions
  • 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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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