Recipes
Classic Fried Shrimp Po'Boys
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recipe courtesy Emeril Lagasse
Ingredients
  • For the shrimp:
  • Vegetable oil, for frying
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 tablespoons Essence, recipe follows (or use any Cajun/Creole seasoning)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon cayenne (red pepper)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • Red pepper sauce, Tabasco type, if desired
  • For the sandwich:
  • 2 small crusty French bread loaves, each about 10" long or one long loaf
  • 4 tablespoons melted butter
  • 1/4 cup mayonnaise, or more to taste
  • 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
Directions:
Heat the oil in a large sauce pan or preheat a deep fryer to 360º F. Season the shrimp with 1 tablespoon of the Essence or seasoning, 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/seasoning, 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 (if desired). Note: I would taste test for salt before adding any additional.

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.


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