Shrimp Po' Bubba's

Name: Shrimp Po' Bubba's
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 237 milliliters cornmeal; 3 eggs; 118 milliliters Louisiana hot sauce (recommended: Texas Pete); 6 servings Peanut oil, for deep frying; 1 teaspoon salt; 6 servings Salt and freshly ground black pepper; 1 liters self-rising flour; 907 grams uncooked shrimp, peeled (tails left on), deveined and butterflied; 6 servings Tartar sauce, for dressing; 1 slice Lettuce and tomato , for topping; 59 milliliters water; 1 container Mix ingredients together and store in an airtight for up to 4 months

Shrimp Po' Bubba's is a dairy free and pescatarian main course. One portion of this dish contains about 51g of protein, 9g of fat, and a total of 754 calories. This recipe serves 6. A mixture of mix ingredients together and store in an airtight container, cornmeal, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 27 minutes.

Instructions

Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce.

Ingredients you will need

Salt And Pepper

Hot Sauce

Shrimp

Water

Egg

Equipment you will use

Bowl

Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.

Ingredients you will need

Shrimp

Dip

Egg

Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.

Ingredients you will need

Peanut Oil

Equipment you will use

Dutch Oven

Place the shrimp in the pot and fry until golden brown, about 2 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Pot

Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.

Equipment you will use

Slotted Spoon

Paper Towels

Sieve

Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.

Ingredients you will need

Tartar Sauce

Hoagie Bun

Tomato

Lettuce

Equipment

Ingredients

Servings:

1teaspoon

black pepper 237milliliters

cornmeal 3

eggs 118milliliters

Louisiana hot sauce (recommended: Texas Pete)6servings

Peanut oil, for deep frying 1teaspoon

salt 6servings

Salt and freshly ground black pepper 1liters

self-rising flour 907grams

uncooked shrimp, peeled (tails left on), deveined and butterflied 6servings

Tartar sauce, for dressing 1slice

Lettuce and tomato , for topping 59milliliters

water 1container

Mix ingredients together and store in an airtight for up to 4 months

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.