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INGREDIENTS

1/2 c tartar ; Homemade or prepared
12 Oysters ; shucked
1 lg French loaf ; split
1 tb Bayou Blast ; see * Note
Hot sauce ; to taste
1 c Cornmeal
6 sl Tomato
1/2 c green lettuce ; Shredded
Oil ; for deep-frying
4 lg Shrimp ; peeled, deveined

Servings

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Heat oil in a deep-fryer or high-sided skillet to 360 degrees. Brush the loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry oysters and shrimp, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters and shrimp in the bread loaf and dig in. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-110 broadcast 01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse

NOTES

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Oyster Poboy

1/2 c tartar Homemade or prepared
12  Oysters shucked
1 lg French loaf split
1 tb Bayou Blast see * Note
  Hot sauce to taste
1 c Cornmeal 
6 sl Tomato 
1/2 c green lettuce Shredded
  Oil for deep-frying
4 lg Shrimp peeled, deveined

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is  included in this collection.    Heat oil in a deep-fryer or high-sided skillet to 360 degrees. Brush the  loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot  sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry  oysters and shrimp, in batches, until golden and crispy, turning several  times. Remove with a slotted spoon and drain on paper towels. Pile up  oysters and shrimp in the bread loaf and dig in. This recipe yields 1  serving.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-110 broadcast 01-26-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-21-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (984g)
Recipe Makes: 1

Calories: 1809
Calories from Fat: 136 (8%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 6.3g
Cholesterol 131.6mg		40 %
Sodium 3888.3mg		134 %
Potassium 1538.1mg		40 %
Total Carbohydrate 335.2g		99 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 318.4g
Protein 83.2g		119 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1809

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