Shrimp and Oyster Po’ Boy
This Recipe Comes from Paula Deen
Vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons House Seasoning
3 eggs
1/2 cup hot sauce (recommended: Texas Pete)
7 medium shrimp, peeled
5 medium oysters, shucked
1 hoagie roll, split, buttered and lightly toasted
Tartar Sauce, recipe follows
Shredded lettuce
Sliced tomato
Salt and pepper
Garlic powder
Heat the oil in a Dutch oven to 375 degrees F.
Place flour in a bowl and add House Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels. Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
Yield: 2 cups tartar sauce
Prep time: 3 minutes
Ease of preparation: easy