Recipe courtesy of Uncle Bubba

Shrimp Po' Bubba's

  • Level: Easy
  • Total: 27 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Save Recipe

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

  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.
  2. Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.
  3. 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.
  4. Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.

Cook’s Note

If the fry gets lumpy you can sift it to make smooth.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

Fried Shrimp Po-Boys

Grilled Shrimp Po' Boy

Shrimp and Fish Po' Boys

Pitch and Putt Peppered Shrimp

Shrimp Hushpuppies with Vidalia Onion Dip