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For Emeril’s ESSENCE Creole Seasoning: Combine all ingredients thoroughly.

In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.

Add the red and green cabbage and carrots, mixing to evenly coat.

Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.

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.

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.

Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.

Not that I’m ever one to turn down an opportunity to add more pickles… Print 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. We char prawns in a crispy cornmeal seasoning. 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. This Shrimp Poboy Recipe is a delicious way to enjoy a Louisiana favorite at home. Ladies & gentlemen here we have the SORTEDfood creole shrimp poboy recipe. Have you had a Po’boy sandwich? I’ve had them several ways, but deep fried always tastes better in my opinion. 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.