Best 8 Oyster Or Shrimp Po Boys Aka Poor Boys Cooks Illustrated Recipes

SHRIMP AND OYSTER PO' BOYS

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.

SHRIMP PO'BOY

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.

SHRIMP PO'BOY

Steps:

• For the sauce: Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.
• For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.
• Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.
• Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

SHRIMP AND OYSTER PO'BOYS

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.

OYSTER POOR BOY

Steps:

• Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
• While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
• Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl.
• Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
• Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
• Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
• Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
• Line the bottom of your roll with slaw and top with 5 to 6 oysters.
• Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.

OYSTER PO' BOY

Steps:

• For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters 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, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
• Heat the oil to 350 degrees F in a large cast-iron skillet.
• Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to 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 and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
• Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
• In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

POOR BOY SPREAD

Steps:

• Stir Worcestershire sauce, ketchup, mayonnaise, horseradish, lemon juice, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 30 minutes to a full day.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.