Cajun-spiced shrimp are deep fried till crispy in this traditional NOLA seafood sandwich!
- Vegetable oil, for frying
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 small French bread loaves, each about 10-inches long
- 4 tablespoons melted butter
- 1/4 cup mayonnaise, or more to taste
- Red pepper sauce
- 1 cup shredded lettuce
- 1 large ripe beefsteak tomato, thinly sliced
- Sliced dill pickles, optional
- Hot sauce, for serving, optional
- Potato chips, for serving, optional (recommended: Zapp’s)
For Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.
- Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
- In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
- Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.
- Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.
- Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
- For Emeril’s ESSENCE Creole Seasoning: Combine all ingredients thoroughly. Yield: 2/3 cup.
Recipe from Emeril Lagasse via Food Network
- Serving Size:
- Calories: 1600
- Sugar: 2.9 g
- Sodium: 3935.6 mg
- Fat: 61.1 g
- Saturated Fat: 20.7 g
- Carbohydrates: 169.9 g
- Fiber: 11.9 g
- Protein: 91.6 g
- Cholesterol: 620 mg
Keywords: Cajun shrimp, po'boy, fried shrimp, creole