Shrimp and Oyster Po' Boys
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1228
- Total Fat
- 83
- Saturated Fat
- 17
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 51
- Cholesterol
- 336
- Sodium
- 1458
- Total: 1 hr 32 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 12 min
Ingredients
24 medium-sized oysters, shucked
1 1/2 pounds medium shrimp, peeled and deveined
2 cups buttermilk
2 tablespoons hot sauce, plus more for sandwich
2 cups fine ground cornmeal
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 teaspoons smoked paprika
Pinch cayenne
Peanut oil, for deep-frying
Kosher salt
2 soft sub or hoagie rolls
Creole Mayonnaise, recipe follows
Finely shredded iceberg lettuce
Tomato slices
Lemon wedges
Creole Mayonnaise (Remoulade):
2 cups mayonnaise
1 cup sour cream
1/2 cup roughly chopped cornichons
1 tablespoon creole mustard
2 tablespoons Louisiana hot sauce
2 tablespoons chopped fresh flat-leaf parsley
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Directions
- In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
- Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.
Creole Mayonnaise (Remoulade):
- Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.