Shrimp and Oyster Po' Boy

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
1 large sandwich
Level:
Easy

Ingredients
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 2 tablespoons House Seasoning
  • 3 eggs
  • 1/2 cup hot sauce (recommended: Texas Pete)
  • 7 medium shrimp, peeled
  • 5 medium oysters, shucked
  • 1 hoagie roll, split, buttered and lightly toasted
  • Tartar Sauce, recipe follows
  • Shredded lettuce
  • Sliced tomato
  • Salt and pepper
  • Garlic powder
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Tartar Sauce:
  • 1/2 cup chopped green onion
  • 1/2 cup chopped dill pickle
  • 1 cup mayonnaise
  • 1/2 teaspoon House Seasoning
  • Yield: 2 cups tartar sauce
  • Prep time: 3 minutes
  • Ease of preparation: easy
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Heat the oil in a Dutch oven to 375 degrees F.

Place flour in a bowl and add House Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels. Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Tartar Sauce:

In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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    Recipe courtesy of Melissa d'Arabian