Shrimp and Oyster Po' Boys Recipe

Name: Shrimp and Oyster Po' Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 medium-sized oysters, shucked; 1 1/2 pounds medium shrimp, peeled and deveined; 2 cups buttermilk; 2 tablespoons hot sauce, plus more for sandwich; 2 cups fine ground cornmeal; 1 1/2 tablespoons onion powder; 1 1/2 tablespoons garlic powder; 1 1/2 teaspoons smoked paprika; Pinch cayenne; Peanut oil, for deep-frying; Kosher salt; 2 soft sub or hoagie rolls; Creole Mayonnaise, recipe follows; Finely shredded iceberg lettuce; Tomato slices; Lemon wedges; 2 cups mayonnaise; 1 cup sour cream; 1/2 cup roughly chopped cornichons; 1 tablespoon creole mustard; 2 tablespoons Louisiana hot sauce; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 lemon, juiced; Kosher salt and freshly ground black pepper

Servings: persons

24 medium-sized oysters, shucked
1 1/2 pounds medium shrimp, peeled and deveined
2 cups buttermilk
2 tablespoons hot sauce, plus more for sandwich
2 cups fine ground cornmeal
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 teaspoons smoked paprika
Pinch cayenne
Peanut oil, for deep-frying
Kosher salt
2 soft sub or hoagie rolls
Creole Mayonnaise, recipe follows
Finely shredded iceberg lettuce
Tomato slices
Lemon wedges
2 cups mayonnaise
1 cup sour cream
1/2 cup roughly chopped cornichons
1 tablespoon creole mustard
2 tablespoons Louisiana hot sauce
2 tablespoons chopped fresh flat-leaf parsley
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

1
In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes.
2
In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
3
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
4
Drain the oysters and shrimp and toss them in the seasoned cornmeal.
5
Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes.
6
Remove with a slotted spoon and drain on paper towels.
7
Season with salt, to taste.
8
Split the rolls and smear with Creole mayonnaise.
9
Line with plenty of shredded lettuce and tomato slices.
10
Top with fried oysters and shrimp.
11
Cut each roll into 2 to 3 pieces.
12
Serve with hot sauce and a wedge of lemon.
13
Creole Mayonnaise (Remoulade):
14
Combine all the ingredients well in a large mixing bowl.
15
Cover and refrigerate until ready to use.

2068

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 24 medium-sized oysters, shucked, 1 1/2 pounds medium shrimp, peeled and deveined, 2 cups buttermilk, 2 tablespoons hot sauce, plus more for sandwich, and more.

Yes, Shrimp and Oyster Po' Boys falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Oyster Po' Boys

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