Shrimp Po'boys

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Emeril's Essence
1 1/2 teaspoons salt
3/4 teaspoon cayenne
½ cup flour
½ cup breadcrumbs
2 small French bread loaves, each about 10-inches long
Butter
Remoulade sauce (recipe provided below)

Directions:
*Heat the oil in a deep fryer
*Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
*Add remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne to breadcrumbs and flour
*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.
*Split the French bread loaves in half and brush both sides of the bread with butter - toast briefly, if desired.
*Using a spatula, spread the remoulade sauce on both sides of the bread
*Assemble sandwiches with shrimp, adding lettuce, tomato, and/or other sandwich toppings, if desired.

Serves: 2

*Remoulade Sauce:
Ingredients:
1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!