Shrimp Po' Bubba's

• 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 follows
• Peanut oil, for deep frying
• Tartar sauce, for dressing
• Lettuce and tomato slices, for topping
• Mix ingredients together and store in an airtight container for up to 4 months.

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.
4. Dip each shrimp in the egg mixture and then into the fry mix.
5. Cook's Note: If the fry gets lumpy you can sift it to make smooth.
6. Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.
7. Place the shrimp in the pot and fry until golden brown, about 2 minutes.
8. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.
9. Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.

flour, cornmeal, salt, black pepper, shrimp, salt, eggs, water, hot sauce, uncle bubba, peanut oil, tartar sauce, tomato, mix ingredients together

Taken from www.foodnetwork.com/recipes/shrimp-po-bubbas-recipe.html (may not work)