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Shrimp Po' Boy Sandwich

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Total Time: 25 minutes
Servings: 4

Ingredients

  • Vegetable oil, for frying
  • 3  pounds  large shrimp, peeled, and deveined
  • 6  tablespoons  Creole seasoning  (see recipe below)
  • 3  teaspoons  salt
  • 1 1/4  teaspoons  cayenne
  • 3  cups  all-purpose flour
  • 3  cups  yellow cornmeal  (you can also substitute Panko or unseasoned breadcrumbs, but I highly recommend using cornmeal)
  • 4  small  French bread loaves
  • 8  tablespoons  melted butter
  • Remoulade sauce  (see recipe below)
  • Shredded lettuce  (you can also use coleslaw mix)
  • Tomato, sliced thin
  • Dill pickle slices
  • Hot Sauce
  • Creole Seasoning
  • 2 ½  tablespoons  paprika
  • 2 tablespoons  salt
  • 2  tablespoons  garlic powder
  • 1  tablespoon  black pepper
  • 1  tablespoon  onion powder
  • 1  tablespoon  cayenne pepper
  • 1  tablespoon  dried oregano
  • 1 tablespoon  dried thyme

Remoulade Sauce:

  • 1/4  cup  fresh lemon juice
  • 3/4  cup  vegetable oil
  • 1/2  cup  chopped yellow onion
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped celery2 tablespoons chopped garlic
  • 2  tablespoons  prepared horseradish
  • 3  tablespoons  whole-grain mustard
  • 3  tablespoons  yellow mustard
  • 3  tablespoons  ketchup
  • 3  tablespoons  chopped Italian flat leaf parsley
  • 1  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • 1/8  teaspoon  freshly ground black pepper

Instructions

  • Season the shrimp with tablespoon of the Essence, 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 2 teaspoons salt and 1 teaspoon cayenne.
  • Dredge the shrimp in the seasoned flour mixture; making sure the shrimp is well coated on both sides. Fry the shrimp, in batches, until golden brown on both sides, about 2 minutes per side. Remove the shrimp from the oil and drain on a paper-lined plate. Season with salt and a drizzle of your favorite hot sauce.
  • Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Place the halved and buttered loaves on a baking sheet and broil in the oven until lightly golden brown.
  • Remove the bread from the oven and spread some of the Remoulade on each half. Drizzle with hot sauce, and divide the shrimp evenly among the 4 sandwiches. Garnish with lettuce, tomato and pickles. Serve with potato chips for an added treat.
  • Inspired by Emeril Lagasse