Fried Shrimp And Oyster Poboy Recipes

FRIED SHRIMP AND OYSTER PO'BOY

Steps:

• Dredge oysters and shrimp in cornmeal mix.
• Deep fry in 350-degree peanut oil.
• Let rest on wire rack.
• Combine all and toss gently.
• Whisk together well.
• Add all ingredients except oil to a food processor.
• Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
• Slice po'boy bread almost all the way through.
• Apply a heathy amount of mayo to each side.
• Pile oyster and shrimp on po'boy (should be heaping).
• Top with salad and serve.

SHRIMP AND OYSTER PO' BOYS

Steps:

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

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

FRIED OYSTER AND SHRIMP PO' BOYS

Steps:

• For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
• For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
• Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
• Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
• Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

SHRIMP AND OYSTER PO' BOY

Steps:

• Heat oil to 375 °F in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.
• Tarter Sauce:
• In a bowl, combine chopped onion, pickle, mayonnaise, and 1/2 teaspoon House Seasoning and mix well.

THE PEACEMAKER: GOLDEN FRIED OYSTER AND SHRIMP PO-BOY WITH HOT SAUCE-INFUSED MAYONNAISE, LETTUCE, AND TOMATO

Steps:

• Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside.
• In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.
• Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon.

SHRIMP AND OYSTER PO'BOYS

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

SHRIMP AND OYSTER PO'BOY

Steps:

• Cut the French bread in half, crosswise. then cut both of the pieces horizontally in half. Spread the mayo on the bread. Arrange the tomatoes and lettuce on the bottom halves of the bread.
• Put enough oil into a large and heavy-bottomed pot (or electric deep-fryer) to come up halfway on the sides and then heat the oil over high heat until it reaches 360 degrees F. (Be careful!).
• Mix the cornmeal with the Creole seasoning and then add the oysters and shrimp, toss to coat. Shake off any excess breading.
• In batches (no crowding), carefully deep-fry the seafood, turning frequently, until they get a nice golden brown, about 2 minutes. Use a slotted spoon to transfer the seafood to paper towels to drain. Repeat until you've cooked all the seafood.
• Put the warm oysters and shrimp on top of the lettuce and tomatoes, season to taste with the hot sauce and top with the bread tops. Enjoy!