Indulge in a culinary journey to the heart of New Orleans with our tantalizing Fried Oyster and Shrimp Po' Boys! These iconic sandwiches, brimming with crispy fried oysters and shrimps, are enveloped in soft, fluffy French bread and dressed with a symphony of flavors. Dive into the depths of this Southern delicacy, where the briny essence of the seafood dances harmoniously with the tangy-sweet slaw, juicy tomatoes, and zesty remoulade sauce. Get ready to embark on a flavor adventure with our carefully curated recipes, offering both traditional and modern twists on this beloved classic. Whether you prefer a classic preparation or crave a burst of innovation, our recipes will guide you to sandwich perfection.
Let's cook with our recipes!
FRIED SHRIMP AND OYSTER PO'BOY
This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.
Provided by Isaac Toups
Categories Entrees
Time 59m59S
Yield 2
Number Of Ingredients 24
Steps:
- Dredge oysters and shrimp in cornmeal mix.
- Deep fry in 350-degree peanut oil.
- Let rest on wire rack.
- Combine all and toss gently.
- Whisk together well.
- Add all ingredients except oil to a food processor.
- Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
- Slice po'boy bread almost all the way through.
- Apply a heathy amount of mayo to each side.
- Pile oyster and shrimp on po'boy (should be heaping).
- Top with salad and serve.
Nutrition Facts : ServingSize 1 serving, Calories 2241 calories, Sugar 5 g, Fat 134 g, Carbohydrate 202 g, Cholesterol 503 mg, Fiber 15 g, Protein 60 g, SaturatedFat 14 g, Sodium 1921 mg, TransFat 0.4 g
SHRIMP AND OYSTER PO' BOY
Fried seafood in a crusty bun with homemade tartar sauce.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oil to 375 °F in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.
- Tarter Sauce:
- In a bowl, combine chopped onion, pickle, mayonnaise, and 1/2 teaspoon House Seasoning and mix well.
CLASSIC FRIED SHRIMP PO'BOYS
Steps:
- Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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
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.
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
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!
Tips:
- To make the perfect Po' Boy bread, use a combination of all-purpose flour and bread flour. This will give the bread a crispy crust and a soft, fluffy interior.
- When frying the oysters and shrimp, be sure to use a high-quality oil that can withstand high temperatures. This will prevent the oil from smoking and burning.
- For the remoulade sauce, use a mayonnaise that is made with high-quality olive oil. This will give the sauce a rich and flavorful taste.
- To assemble the Po' Boys, use a generous amount of remoulade sauce. This will help to keep the sandwich moist and flavorful.
- Serve the Po' Boys immediately with your favorite sides, such as coleslaw, potato salad, or french fries.
Conclusion:
The Fried Oyster and Shrimp Po' Boy is a delicious and iconic sandwich that is enjoyed by people all over the world. With its crispy bread, flavorful remoulade sauce, and succulent seafood, it's no wonder that this sandwich is so popular. If you're looking for a new sandwich to try, be sure to give the Fried Oyster and Shrimp Po' Boy a try. You won't be disappointed.
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