Page 188 - Family cookbook v30_Neat

182

Kerry Carter Dill

Shrimp Po’ Bubba’s

First make a batch of Uncle Bubba’s Fry Mix

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

~
For the Shrimp

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 (Texas Pete brand is good)

2 cups of Uncle Bubba’s Fry Mix (above)

Peanut oil for deep frying

Tartar sauce for dressing

Lettuce and tomato slices for topping

Hoagie rolls toasted

1. Lightly sprinkle the shrimp with salt and pepper.

2. In a small bowl mix the eggs, 1/4 cup water and hot sauce.

3. Place the fry mix in a shallow dish.