Emeril Lagasse's Fried Shrimp Po' Boy with Jalapeno Mayonnaise and Avocado

Emeril Lagasse
Servings: 4
1 to 2 hr

Louisiana classic meets master chef Emeril Lagasse.

  • Ingredients
  • step-by-step directions
Emeril Lagasse's Fried Shrimp Po' Boy with Jalapeno Mayonnaise and Avocado
  • For the Po Boy:
  • 1 1/4 cup Buttermilk
  • 1/4 cup of your favorite Louisiana red hot sauce
  • 4 tablespoon Emeril's Original's Essence or Creole Seasoning
  • 2 1/2 pound Peeled and deveined gulf shrimp
  • 1 1/2 cup Masa harina
  • 1 1/2 cup All-purpose flour
  • 6 cup Vegetable oil for frying
  • Salt and pepper
  • 4 Lengths of po'boy bread split lengthwise (6-8 inch lengths)
  • 3 tablespoon Melted butter
  • 1 Medium tomato (thinly sliced)
  • 1 Avocado (thinly sliced)
  • 8-12 Slices bacon (cooked until crisp)
  • Shredded lettuce (for garnish)
For the Creole Seasoning:
  • 2 1/2 tablespoon Paprika
  • 2 tablespoon Salt
  • 2 tablespoon Garlic powder
  • 1 tablespoon Black pepper
  • 1 tablespoon Onion powder
  • 1 tablespoon Cayenne pepper
  • 1 tablespoon Dried oregano
  • 1 tablespoon Dried thyme
For the Jalapeno Mayo:
  • 1 Large egg (at room temperature)
  • 1 Large egg yolk
  • 2 tablespoon Chopped fresh cilantro leaves (optional)
  • 1 tablespoon Freshly squeezed lemon juice
  • 1 teaspoon Minced Garlic
  • 1/2 teaspoon Dijon mustard
  • 2-3 Jalapenos (stemmed and then seeded and chopped)
  • 1 cup Vegetable oil
  • 3/4 teaspoon Salt
  • Freshly ground black pepper to taste
  • For Creole Seasoning:Combine all ingredients thoroughly.
  • For Jalapeno Mayo: In a food processor or a blender combine the egg, egg yolk, cilantro, lemon juice, garlic, mustard and jalapenos and process until smooth.
  • With the motor still running, add the oil in a thin stream until a thick emulsion is formed.
  • Add the salt and pepper to taste and transfer the mayonnaise to a non- reactive container.  Cover and refrigerate until ready to use, up to 3 days.
  • For the Po Boy: Combine the buttermilk, hot sauce, and half of the Essence in a medium mixing bowl and stir to combine. Add the shrimp and allow to marinate for up to 30 minutes, refrigerated.
  • In a separate medium bowl, combine the masa harina, flour, and remaining Essence and stir to blend.
  • Heat the vegetable oil in a large heavy pot or deep-fryer until the temperature reaches 360° F. Working in batches, remove the shrimp from the buttermilk marinade and transfer to the masa harina mixture. Dredge to coat, shaking to remove any excess breading. Cook the shrimp, in small batches, until golden brown and crispy, 2 to 3 minutes.  Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper and set aside.  Repeat with the remaining shrimp.
  • Spread the bottom halves of the bread with the melted butter. Generously spread the top halves of the bread with the Jalapeno Mayonnaise. Divide the shrimp evenly among the bottom halves followed by the lettuce, tomatoes, avocado slices, and the bacon. Place the top halves of the bread over the fillings and press lightly.  Cut each sandwich in half and serve immediately.

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