Shrimp and Oyster Po’Boys
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1270
- Total Fat
- 91
- Saturated Fat
- 9
- Carbohydrates
- 82
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 138
- Sodium
- 1282
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
1 cup buttermilk
2 tablespoons plus 2 teaspoons Louisiana-style hot sauce
20 medium shrimp (about 6 ounces), peeled and deveined
12 medium oysters (1 to 1 1/2 pounds), shucked and drained
1/2 cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons Creole mustard
1 tablespoon fresh lemon juice, plus wedges for serving
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon Cajun seasoning
Kosher salt and freshly ground pepper
4 hoagie or French-style soft rolls, split
Sliced tomatoes and shredded iceberg lettuce, for topping
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.