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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4.7 30
Ummm....everyone understands that the House Seasoning ingred/dirs is for a batch, not the amount you use in one recipe? Apparently not! LOL item not reviewed by moderator and published
Very yummy! My hubby loves these. I don't make a batch of house seasoning and then measure out 2 tbsp - that'd be a waste of ingredients! Just throw in some s&p and garlic powder and call it a day. :) item not reviewed by moderator and published
definitely too salty, family asked for it again but asked me to cut down the salt in the breading next time. i also made a cole slaw to put in the sandwich instead of putting in lettuce and tomato. item not reviewed by moderator and published
I had heard that this recipe was good but very salty so I cut back on the House Seasoning and it was still too salty for us. Served with just shrimp, a remoulade sauce, lettuce and tomato to cut down on the salt. Would make again but with even less House Seasoning. item not reviewed by moderator and published
Wow, that sounds delicious! The Best Chesapeake Bay Oysters are grown on our family farm! www.deltavilleoystercompany.com item not reviewed by moderator and published
Its a good, But house seasoning a little too salt for me. But all around I enjoy making it as well. But next time I will keep everything the same, But i will not use the house seasoning!!!!!!! item not reviewed by moderator and published
I've made this several times! This recipe is a sure-fire winner in my home. My husband always requests this recipe. I do not change many things about this recipe. I have used different types of bread (hoagie, french bread, etc). It is delicious, quick, and a crowd pleaser! item not reviewed by moderator and published
i followed the recipe for the shrimp and oysters and used my own ramoulade sauce. the poboy bread i used was the arnold brand steak rolls which are ridiculously soft and sooo good. i would most definitely make this again! soooo much flavor in the shrimp! love this! item not reviewed by moderator and published
Wouldn't you know that Paula would have an awesome recipe for po' boys! Jenny~ Not sure why you'd ding the recipe just because it calls for hoagie rolls.. Not every place in the U.S. sells the exact french bread made in New Orleans... So when not in NOLO, you substitute; whether it's "hoagies, sub bread, french bread, grinder bread" or whatever you can locate locally that has a slight crunch on the outside and is soft on the inside. Way to go Paula... Is it any wonder we love you so much? :o) item not reviewed by moderator and published
I made these for dinner tonight sans the oysters and they were great. I used a combination of panko crumbs, flour, little bit of hush puppy mix, house seasoning. Dipped the shrimp in mixture made of 1 egg, hot sauce & ff milk then dredged in the flour mixture. Made my own tarter sauce with pickle relish and light Miracle Whip. Toasted the Hoagie rolls and was going to take a picture but we ate them too quick! Yum!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Oyster Po' Boy with Jalapeno Relish

Recipe courtesy of Aaron McCargo Jr.