In this po-boy, the shrimp are not fried, but instead quickly sautéed in a pan in less than 5 minutes. The lettuce is tossed with a simple vinaigrette made from vinegary hot sauce. Currently on the menu at Lagasse's Stadium in Las Vegas.
This dish is a staple at Emeril's New Orleans. The shrimp are cooked to perfection and the sauce on top is buttery and delicious. The homemade biscuits are great for sopping up all of the leftover sauce.
Prep Time: 35 minutes
Total Time: 1 hour 45 minutes
Yield: 4 main-course servings or 6 first-course servings