2 ratings

Fried Shrimp and Oyster Po’boy

Name: Fried Shrimp and Oyster Po’boy
Prep time: 29 min 59 s
Cook time: 29 min 59 s
Total time: 59 min 59 s
Yield: 2
Ingredients: 12 shucked oysters; 12 jumbo shrimp, peeled and deveined; 1 small red onion, sliced thin; 1 ripe tomato, sliced thin; 1 teaspoon sherry vinegar; 1 teaspoon prepared horseradish; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1.5 cup corn flour; 1.5 cup corn meal; 3 tablespoon popcorn salt; 2 tablespoon onion powder; 1 tablespoon granulated garlic; 1 tablespoon white pepper; 2 teaspoon cayenne pepper; 1 teaspoon celery salt; 4 egg yolks; 2 tablespoon dijon mustard; 1/4 cup steen's cane vinegar; 2 teaspoon kosher salt; 2 cup canola oil; 1 12-inch crusty french roll

February 5, 2020

Isaac Toups

It's not your average sandwich

Photo courtesy Isaac Toups

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.

Ready in

1 h

30 m

(prepare time)

30 m

(cook time)

Servings

2240

Calories Per Serving

Ingredients

12 shucked oysters
12 jumbo shrimp, peeled and deveined

Salad

1 small red onion, sliced thin
1 ripe tomato, sliced thin
1 Teaspoon sherry vinegar
1 Teaspoon prepared horseradish
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper

Corn Meal Dredge

1.5 Cups corn flour
1.5 Cups corn meal
3 Tablespoons popcorn salt
2 Tablespoons onion powder
1 Tablespoon granulated garlic
1 Tablespoon white pepper
2 Teaspoons cayenne pepper
1 Teaspoon celery salt

Cane Vinegar Mayonnaise

4 egg yolks
2 Tablespoons Dijon mustard
1/4 Cup Steen's cane vinegar
2 Teaspoons kosher salt
2 Cups canola oil

Po’boy Build

1 12-inch crusty French roll

Directions

Dredge oysters and shrimp in cornmeal mix. Deep fry in 350-degree peanut oil. Let rest on wire rack.

Salad

Combine all and toss gently.

Corn Meal Dredge

Whisk together well.

Cane Vinegar Mayonnaise

Add all ingredients except oil to a food processor. Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.

Po’boy Build

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.

Nutritional Facts

Servings2

Calories Per Serving2240

Total Fat134g100%

Sugar5gN/A

Saturated14g68%

Cholesterol503mg100%

Protein60g100%

Carbs202g67%

Vitamin A446µg50%

Vitamin B1249µg100%

Vitamin B61mg92%

Vitamin C34mg38%

Vitamin D60IU100%

Vitamin E22mg100%

Vitamin K92µg76%

Calcium295mg30%

Fiber15g60%

Folate (food)165µgN/A

Folate equivalent (total)812µg100%

Folic acid381µgN/A

Iron31mg100%

Magnesium232mg55%

Monounsaturated77gN/A

Niacin (B3)23mg100%

Phosphorus1125mg100%

Polyunsaturated38gN/A

Potassium1303mg28%

Riboflavin (B2)2mg100%

Sodium1919mg80%

Thiamin (B1)2mg100%

Trans0.5gN/A

Water420gN/A

Zinc54mg100%