Category: not set
Cuisine: not set
1 1/2 pounds medium shrimp 21-25 count per pound, peeled and deveined
6 tablespoons Crystal hot sauce
1/4 teaspoon Worcestershire sauce
4 tablespoons vegetable oil plus oil as needed for frying
4 pieces poboy bread each about 8-inches long
2 tablespoons unsalted butter softened
2 cups all purpose flour
2 tablespoons kosher salt
2 tablespoons Emeril’s Essence or other Creole Seasoning, plus more for seasoning
1 teaspoon ground white pepper
Creole Mayonnaise for dressing sandwich
1 medium tomato thinly sliced
Sliced spicy pickle chips for dressing sandwich
1 cup thinly sliced iceberg lettuce
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