Servings: 4 to 6 servings
Prep Time: 12 min
Cook Time: 15 min
1/2 cup Paula Deen Hot Sauce
1/4 cup water
Salt and freshly ground pepper
2 lb uncooked shrimp, peeled (tails left on), deveined and butterflied
2 cups Uncle Bubba’s Fry Mix
peanut oil, for deep frying
tartar sauce, for dressing
lettuce and tomato slices, for topping
For Uncle Bubba’s Fry Mix:
6 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon black pepper
1 teaspoon salt
For the fry mix:
In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.
For the fried shrimp:
Mix ingredients together and store in an airtight container for up to 4 months.
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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