Recipe courtesy of Emeril Lagasse
Episode: Seafood Shacks
Fried Shrimp and Oyster Po'Boy with Remoulade Sauce
Total:
45 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Remoulade Sauce:
  • 8 cloves garlic
  • 1 egg
  • 1/4 cup chopped green onions
  • 3 tablespoons prepared mustard, such as Gulden's
  • 2 1/2 ounces white vinegar 
  • 1/2 cup olive oil 
  • 2 tablespoons ketchup 
  • 2 tablespoons paprika 
  • 3/4 teaspoon prepared horseradish 
  • 3/4 teaspoon dry mustard 
  • 3/4 teaspoon salt 
  • Pinch cayenne
Po'Boy:
  • 3 to 4 cups vegetable or canola oil, for frying
  • 5 jumbo Gulf shrimp (16/20 count), peeled, deveined and cut in half 
  • 4 ounces shucked fresh oysters
  • 1 cup seafood breading mix, such as Atkinson's
  • 2 hoagie rolls, split
  • 2 leaves romaine lettuce, torn 
  • 1/2 tomato, sliced 
  • 4 to 6 slices red onion 
  • Lemon wedges, for garnish

Directions

For the remoulade sauce: In a blender, combine the garlic, egg, green onions, prepared mustard and vinegar; blend to a smooth puree. With the motor running, very slowly drizzle in the olive oil until emulsified into an aioli.

Combine the ketchup, paprika, horseradish, dry mustard, salt and cayenne in a mixing bowl. Fold in the aioli, and mix well.

For the po'boy: Heat the oil in a medium saucepot until it reaches 350 degrees F on a deep-fry thermometer.

Lightly bread the shrimp and oysters by tossing in the breading mix. Carefully add the seafood to the hot oil, working in batches if necessary. Cook until golden brown and cooked through, 3 to 5 minutes.

Toast the hoagie rolls. To the toasted rolls add the lettuce, tomato and red onion, and then drizzle remoulade sauce over the vegetables. Top with the fried shrimp and oysters, and serve with lemon wedges.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Fried Oyster and Shrimp Po' Boys

Recipe courtesy of Guy Fieri

Shrimp and Oyster Po' Boys

Recipe courtesy of Treva Chadwell

Fried Shrimp Po-Boys

Recipe courtesy of Tanya Holland

Castnet's Oyster Po'boy

Oyster Po'Boy Sliders

Shrimp Po' Boy with Oyster Shooter on the Side

Recipe courtesy of Bobby Deen

Pan-Fried Catfish Po'boy

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here