Classic Fried Shrimp Po'boys

• Vegetable oil, for frying
• 1 1/2 pounds large shrimp, peeled and deveined
• 3 tablespoons Essence, recipe follows
• 1 1/2 teaspoons salt
• 3/4 teaspoon cayenne
• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 2 small French bread loaves, each about 10-inches long
• 4 tablespoons melted butter
• 1/4 cup mayonnaise, or more to taste
• Red pepper sauce
• 1 cup shredded lettuce
• 1 large ripe beefsteak tomato, thinly sliced
• Sliced dill pickles, optional
• Hot sauce, for serving, optional
• Potato chips, for serving, optional (recommended: Zapp's)

1. Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
2. 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.
3. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
4. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
5. Remove from the oil and drain on a paper-lined plate.
6. Season with salt and hot sauce.
7. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter.
8. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.
9. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.
10. Serve with potato chips.
11. 2 1/2 tablespoons paprika
12. 2 tablespoons salt
13. 2 tablespoons garlic powder
14. 1 tablespoon black pepper
15. 1 tablespoon onion powder
16. 1 tablespoon cayenne pepper
17. 1 tablespoon dried oregano
18. 1 tablespoon dried thyme
19. Combine all ingredients thoroughly.
20. Yield: 2/3 cup
21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

vegetable oil, shrimp, salt, cayenne, flour, yellow cornmeal, bread, butter, mayonnaise, red pepper, shredded lettuce, tomato, dill pickles, sauce, chips

Taken from www.foodnetwork.com/recipes/emeril-lagasse/classic-fried-shrimp-poboys-recipe.html (may not work)