Fried Oyster And Shrimp Po Boys Recipes

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SHRIMP AND OYSTER PO' BOYS

Provided by Tyler Florence

Categories     main-dish

Time 1h32m

Yield 4 to 6 servings

Number Of Ingredients 24



Shrimp and Oyster Po' Boys image

Steps:

  • 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.
  • Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.

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
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

SHRIMP PO'BOY

Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15



Shrimp Po'Boy image

Steps:

  • Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
  • Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
  • Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
  • Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

SHRIMP AND OYSTER PO'BOYS

Many fans of the po'boy say these beloved sandwiches were created as a way to feed workers during a 1929 transit strike in New Orleans. Technically, anything can go inside, but a combo of oysters and shrimp is a local favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17



Shrimp and Oyster Po'Boys image

Steps:

  • 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.

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

FRIED SHRIMP PO-BOYS

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27



Fried Shrimp Po-Boys image

Steps:

  • For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning.
  • For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper.
  • For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate.
  • To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top.

1 egg
2 tablespoons lemon juice
2 tablespoons green onions, chopped
2 tablespoons ketchup
1 chipotle pepper in adobo sauce
1 tablespoon chopped garlic
Salt
Pepper
1 cup vegetable oil
1 tablespoon sugar
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/2 cup vegetable oil
Salt
Pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup carrots, julienned
1/2 cup red onions, julienned
2 pounds (16 count per pound) shrimp, peeled and deveined
Salt
Freshly ground black pepper
2 cups flour
2 eggs
1/4 cup water
2 cups cornmeal
2 long, thin loaves French bread

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Provided by Sunny Anderson

Categories     main-dish

Time 54m

Yield 4 sandwiches

Number Of Ingredients 23



Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce image

Steps:

  • Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
  • In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
  • To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

SHRIMP AND OYSTER PO'BOY

Just typing out this recipe makes me crave one of these Po'Boys! It's simple and delicious. Slightly adapted from Emeril Lagasse.

Provided by LifeIsGood

Categories     Creole

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10



Shrimp and Oyster Po'Boy image

Steps:

  • Cut the French bread in half, crosswise. then cut both of the pieces horizontally in half. Spread the mayo on the bread. Arrange the tomatoes and lettuce on the bottom halves of the bread.
  • Put enough oil into a large and heavy-bottomed pot (or electric deep-fryer) to come up halfway on the sides and then heat the oil over high heat until it reaches 360 degrees F. (Be careful!).
  • Mix the cornmeal with the Creole seasoning and then add the oysters and shrimp, toss to coat. Shake off any excess breading.
  • In batches (no crowding), carefully deep-fry the seafood, turning frequently, until they get a nice golden brown, about 2 minutes. Use a slotted spoon to transfer the seafood to paper towels to drain. Repeat until you've cooked all the seafood.
  • Put the warm oysters and shrimp on top of the lettuce and tomatoes, season to taste with the hot sauce and top with the bread tops. Enjoy!

1 large French bread
1/2 cup mayonnaise
2 -3 tomatoes, sliced
1 cup lettuce, shredded
vegetable oil, for deep-frying
1 cup yellow cornmeal
1 tablespoon creole seasoning or 1 tablespoon Emeril's Original Essence
20 shucked oysters, drained or 1 pint oyster
12 large shrimp, peeled and deveined
hot pepper sauce, to taste

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