Uncle Bubba's Po' Boy


Serves: 4
Total Calories: 861
Prep time:
Total time:

Ingredients

Uncle Bubba's Fry Mix:
6 cups self-rising flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper


2 pounds , uncooked shrimp, peeled (tails left on), deveined and butterflied
salt and freshly ground black pepper
3 eggs
1/4 cup water
1/2 cup louisiana hot sauce (recommended: texas pete)
2 cups uncle bubba's fry mix , recipe attached
peanut oil, for deep frying
tartar sauce, for dressing
lettuce and tomato slices, for topping

Directions:

For Uncle Bubba's Fry Mix:
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

Nutritional Facts:

Serves: 4
Total Calories: 861
Calories from Fat: 28

This Uncle Bubba's Po' Boy recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.


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