Shrimp Po-Bubba's Sandwich

FOLLOW MY COOKING BLOG cookingwithateya.blogspot.com SEE RECIPE HERE ON FOOD NETWORK http Season Shrimp w/Paula Deen Seasoning 1 Cup Kosher Salt 1/4 Cup Garlic Powder 1/4 Cup Black Pepper Add To A Zip Lock Bag, use what you need for seasoning for 2lbs. Very little Uncle Bubba's Flour MIx 6 Cups Rising Flour 1 Cup Cornmeal 1 tsp. Salt 1 tsp. Black Pepper Add To A Zip Lock, Store Up To 4 Months RECIPE 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 follows Peanut oil, for deep frying Tartar sauce, for dressing Lettuce and tomato slices, for topping For Uncle Bubba's Fry Mix: Mix ingredients together and store in an airtight container for up to 4 months. Directions 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 ...