In this case, it's the yummy Paula Deen Shrimp Po' Bubba Sliders that Jason made for dinner tonight.
- Uncle Bubba's Fry Mix: 6 cups self-rising flour, 1 cup cornmeal, 1 teaspoon salt, 1 teaspoon black pepper (Mix ingredients together and store in an airtight container for up to 4 months.)
- 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 (Paula Deen suggests Texas Pete)
- 2 cups Uncle Bubba's Fry Mix, recipe follows (OR use a store-bought seafood fry mix, like we did.)
- Peanut oil, for deep frying
- Tartar sauce, for dressing
- Lettuce and tomato slices, for topping
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.
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
Consensus is it's quick, easy, and tastes pretty good. We served it on hamburger buns we had in the freezer because
A) they needed eaten
B) it's easier for small hands/mouths to manage hamburger buns than big hoagie rolls