Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp and Oyster Po’Boys
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1270
- Total Fat
- 91 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 138 mg
- Sodium
- 1282 mg
Although you will see this sandwich on many different menus now, this is a local favorite from New Orleans. Most commonly, it is filled with only fried shrimp, but this version, which includes fried oysters in the mix, has become more and more popular over the years.
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1270
- Total Fat
- 91 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 138 mg
- Sodium
- 1282 mg
Ingredients
Directions
- 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.
Looking for Something Else?
Related Pages
- Fried Egg and Oyster Sandwich Recipe
- Shrimp and Oyster Po' Boys Recipe
- Shrimp and Oyster Gumbo with Okra Recipe
- Chicken and Oyster Pie Recipe
- Broiled Salmon Fillet with Bacon, Wild Mushrooms...
- Stir-Fried Bean Curd with Ground Pork and Oyster...
- Prawn and Oyster Cocktail Recipe
- Fusilli with Sausage and Oyster Mushrooms Recipe
- Fried Portobello Po’boys Recipe