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Shrimp and Oyster Po' Boy Recipe

Shrimp and Oyster Po' Boy

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Average Rating:

Total Reviews: 30

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  • on April 14, 2011

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    Ummm....everyone understands that the House Seasoning ingred/dirs is for a batch, not the amount you use in one recipe? Apparently not! LOL

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  • on April 13, 2011

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    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. :

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  • on January 16, 2011

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    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.

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  • on July 22, 2010

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    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.

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  • on June 30, 2010

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    Wow, that sounds delicious!

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

    www.deltavilleoystercompany.com

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  • on June 06, 2010

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    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!!!!!!!

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  • on April 24, 2010

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    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!

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  • on February 14, 2010

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    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!

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  • on May 24, 2009

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    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

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  • on February 21, 2009

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    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!!!

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