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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!