Best 2 Fishboys Beer Belly Shrimp Recipes

**Indulge in a Culinary Delight: Fishboys Beer Belly Shrimp and Other Seafood Treasures**

Welcome to a tantalizing culinary journey where seafood takes center stage. Embark on a taste adventure with Fishboys Beer Belly Shrimp, a dish that tantalizes taste buds with its unique combination of flavors. Dipped in a delectable beer batter and fried to golden perfection, these plump shrimp are a crispy and flavorful treat. But that's not all; this article offers a treasure trove of seafood recipes that will satisfy every palate. From the zesty Grilled Lemon Butter Shrimp to the aromatic Garlic Herb Butter Baked Cod, each recipe promises an explosion of flavors that will transport you to a coastal paradise. Whether you're a seafood aficionado or simply seeking a delightful culinary experience, this article has something for everyone. So, prepare to dive into a world of seafood delights and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

FRIED OYSTER AND SHRIMP PO' BOYS

Fried Oyster and Shrimp Po' Boys image

Provided by Guy Fieri

Time 1h5m

Yield 4 po' boys

Number Of Ingredients 29

Ingredients

1 cup mayonnaise, such as Hellmann's
1/4 cup minced roasted garlic
1 teaspoon regular hot dog mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches ground black pepper
Squeeze of lemon juice
1 cup buttermilk
2 tablespoons hot sauce
1 teaspoon dried basil
1/4 cup flour
1 teaspoon granulated garlic
1 teaspoon ground white pepper
1 egg, beaten
24 medium-size oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp)
1/2 cup panko breadcrumbs
1/4 cup cornmeal
2 tablespoons dried basil
2 tablespoons granulated garlic
2 to 3 teaspoons sea salt
1 teaspoon fresh cracked black pepper
1 teaspoon cayenne pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
4 soft 8-inch French or hoagie rolls, split
3 tablespoons garlic butter, softened (minced roasted garlic mixed with butter)
1 1/2 cups loosely packed shredded green cabbage
1/2 cup thin sliced deli-style dill pickles
2 to 3 red heirloom tomatoes, sliced 1/4 inch thick

Steps:

For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

FISH PO'BOYS

Fish Po'Boys image

Substitute with your favorite brand of frozen breaded fish.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 packages (11.4 ounces each) frozen crunchy breaded fish fillets
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon ketchup
2 teaspoons stone-ground mustard
1 teaspoon horseradish sauce
2 to 4 drops hot pepper sauce
1-1/2 cups deli coleslaw
6 hamburger buns, split

Steps:

Bake fish according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, parsley, ketchup, mustard, horseradish sauce and hot pepper sauce until blended. , Spoon 1/4 cup coleslaw onto the bottom of each bun; top with two pieces of fish. Spread with sauce; replace bun tops.

Nutrition Facts :

Tips:

Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
Be sure to clean the shrimp properly. Remove the heads, tails, and shells. You can also devein the shrimp if you like.
Use a light beer for the batter. A dark beer will give the shrimp a bitter taste.
Don't overcook the shrimp. They should be cooked until they are just opaque and pink. Overcooked shrimp will be tough and rubbery.
Serve the shrimp immediately with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and honey mustard.

Conclusion:

Fishboys Beer Belly Shrimp is a delicious and easy-to-make appetizer that is perfect for any occasion. The shrimp are coated in a light and crispy batter and then fried until golden brown. They are then tossed in a sweet and savory sauce that is made with beer, butter, and honey. The shrimp are served with a side of tartar sauce and are sure to be a hit with everyone who tries them.