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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    30 Reviews
    5 30
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Ummm....everyone understands that the House Seasoning ingred/dirs is for a batch, not the amount you use in one recipe? Apparently not! LOL
    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. :)
    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.
    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.
    Wow, that sounds delicious!
     

     
    The Best Chesapeake Bay Oysters are grown on our family farm!
     

     
    www.deltavilleoystercompany.com
    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!!!!!!!
    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!
    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!
    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)
    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!!!
    I love how people fry some seafood, throw it on a submarine roll and call it a Po'Boy. I usually love Paula's recipes, but this one is a nice shrimp and oyster sub sandwich. But I'm rating the recipe according to the title. Yes it is a delicious sandwich, but Po Boy it is not. 
     
    What makes the Po'Boy is the bread. Get New Orleans style French Bread. It's nice and crusty on the outside, but soft on the inside. 
     
    I'm not going to comment on the tartar sauce addition. hehe
    This sandwich is fantastic! My wife has always disliked oysters, but she really enjoyed this sandwich. I prepared it exactly as recipe stated and it was great!
    This recipe was delicious and awesome. The sandwich was enough to last me for 2 meals for that day
    Needed something tasty and easy to fix for a rainy Saturday afternoon lunch. The Po' Boy was just the thing. My son fixed the Tartar Sauce - our version; husband sliced the tomatoes and shredded the lettuce. Instead of flour I used Japanese panko and instead of hot sauce I used Thai chili sauce in the egg mixture. The sandwich was Yum.
    we made this recipe without the oysters and it was wonderful!
    This recipe was both simple to prepare and delicious to eat. The tartar sauce was a wonderful compliment to the shrimp. My family enjoyed it and I even got a "let's have that again soon" from my picky eater.
    i always wondered how restaraunts get there shrimp to taste so good now i know you do not have to use a lot of seasoning, the hot sauce is the key ingredient.
    Paula you really done it this time. If I could have given this infinity stars I would,but I could'nt so you have to settle for 5. It was so wonderful. My husband made himself sick because he simply could not get enough. I made this recipe exactly as you stated,did not change a thing. Thank you so much. I have a new weekly favorite.
    Tarter Sause is GREAT. Sub is fantastic
    Felt like I was back in New Orleans! Especially liked the tanginess of the batter and the dill pickle "relish."
    I saw it on tv and had to make it, went to the grocery store and bought the ingredients. Made it for lunch, b/c my husband is allergic to shrimp. Boy has he missed out. The tartar sauce was delicious. Godd, quick fullfilling lunch
    I didn't make the entire po' boy receipe, just the fried shrimp. The Texas Pete gave it a wonderful flavor, but was not too spicy. Will definitely make again.
    I absolutely love 'Po Boy's, so I was very excited to watch Paula prepare this recipe which looked delicious and easy to make. It was as easy to make and just as tasty as Paula made it look!
     

     
    I've made this recipe twice and the only thing I changed was the amount of salt. The first batch was way too salty for our tastes. Thy second time I added 'Old Bay' seasoning and I liked that taste much better.
    This was awesome. I was skeptical of the hot sauce making it too spicy, but it added a flavor that was DELICIOUS and not at all too hot. YUM Paula!
    Paula's recipe for the fried shrimp was so easy and very delicious.
    I use Old Bay Seasoning instead of the house seasoning in the recipe. Excellent!
    it was great and easy
    IT was GOOD !!!!!!!!!!!!!!!!
    My family just loves this.
    This recipe is a great example of keeping things simple...it's wonderful, and so quick and easy. If you don't care for oysters, just use shrimp...it will be just as good. I don't care for tartar sauce and that's no problem, either. Anyway, it tastes like Bourbon Street!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Shrimp and Fish Po' Boys

    Recipe courtesy of Melissa d'Arabian