Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter.Remove from the oil and drain on a paper-lined plate. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
Just one note – Emeril says that the pickles are optional for this recipe, but I implore you to reconsider. The tanginess is so wonderful with the rest of the sandwich ingredients. Plus we needed to have room for all the other dishes that night (plus the fabulous Pimm’s Cup cocktails!). Do it in batches so you don’t overcrowd the pot and lower your oil temperature too much.įor our dinner, I doubled the recipe and then cut them into smaller sandwiches to serve a crowd. The spice blend comes together in a snap, and the shrimp fry up really quickly. Don’t get me wrong, I love the idea of not having fried food in my sandwiches sometimes, but the crunch is just soooo good in these.ĭon’t be intimidated by the list of ingredients or the fact that you need to deep fry the shrimp. Have you had a Po’boy sandwich? I’ve had them several ways, but deep fried always tastes better in my opinion. This Shrimp Poboy Recipe is a delicious way to enjoy a Louisiana favorite at home. Cajun-spiced shrimp are deep fried till crispy in this traditional NOLA seafood sandwich!įor my Supper Club‘s New Orleans/Mardi Gras dinner party, I knew I wanted to try making one of my favorite sandwiches at home.