| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Essnce08 |
1 |
servings |
INGREDIENTS
|
|
Oil; for deep-frying |
| 1 |
lg |
French loaf; split |
| 1/2 |
c |
Homemade or prepared tartar sauce |
| 6 |
sl |
Tomato |
| 1/2 |
c |
Shredded green lettuce |
|
|
Hot sauce; to taste |
| 12 |
|
Oysters; shucked |
| 4 |
lg |
Shrimp; peeled, deveined |
| 1 |
c |
Cornmeal |
| 1 |
tb |
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's 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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