Shrimp Po'Bubba's Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 1/2 cup Paula Deen Hot Sauce
  • 1/4 cup water
  • 3 eggs
  • 2 lbs uncooked shrimp, peeled (tails left on), deveined and butterflied
  • 2 cups fry mix, recipe follows
  • peanut oil, for frying
  • tartar sauce, for dressing
  • lettuce, for topping
  • sliced tomato, for topping
  • 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 flour, cornmeal, pepper and salt. 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:


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 °.


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.

Shrimp Po'Bubba's


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