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Shrimp Po’Bubba’s

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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