Oyster and Shrimp Po Boy

I love smoked oysters and oyster stew however, I have never had them fried.  I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year.  So after searching the net, this was about the easiest thing I could come up with for Mardi Gras.  I even picked up these cute Mardi Gras plates for $1 this morning.

I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras. I even picked up these cute Mardi Gras plates for $1 this morning.

Oyster and Shrimp Po Boy

5 Servings - Serving Size: 1 Sandwich

Oyster and Shrimp Po Boy

I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras.

Ingredients:

  • 1 can (8 ounce) boiled oysters
  • 1/2 pound large shrimp, peeled & deveined
  • 1 egg
  • 2 tablespoons milk
  • 1+1/2 cup flour
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon cajun seasoning
  • 1/2 cup mayonnaise
  • 2 cups shredded lettuce
  • 1 large tomato sliced thin
  • 1 large dill pickle, sliced thin
  • 5 french baquette rolls
  • vegetable oil for frying

Directions:

  1. Preheat oil to 350F.
  2. Drain oysters and gently pat dry between two paper towels.
  3. Peel and devein shrimp and also pat dry between paper towels.
  4. Whisk together the flour, pepper and cajun seasoning.
  5. In a small bowl beat egg an milk together.
  6. Slowly whisk in 3/4 cup of the flour mixture, just until blended.
  7. Add more milk if mixture is too thick for dipping.
  8. Dip oysters/shrimp in the egg mixture, letting the excess drain.
  9. Then dredge in the flour mixture.
  10. Deep fry just until the batter is golden brown, approximately 3-4 minutes.
  11. Allow seafood to drain on a paper towel lined plate, to remove any excess oil.
  12. Slice baquettes down the middle, lengthwise.
  13. Apply mayonnaise liberally to both of the insides of the baquette.
  14. Pile shredded lettuce on the bottom half of the baquette.
  15. Top lettuce with tomato slices and pickle slices.
  16. Place oysters and shrimp on top of the tomato slices.
  17. Carefully top the sandwich with the top half of the baquette.
  18. Salt and pepper to taste if desired.

Notes

You can use 1/2 pound raw oysters, shucked and poached instead of the canned oysters.

http://www.thehungryhoarder.com/2013/02/12/oyster-and-shrimp-po-boy/

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