By Paula DeenJUMP TO RECIPE
- 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’ÂÂs 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.