PO BOY SANDWICH RECIPES

Name: Oyster Po' Boy
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup buttermilk; 1 egg, beaten; 2 tablespoons hot pepper sauce (recommended: Crystal); 1 teaspoon dried basil; 1 teaspoon granulated garlic; 1 teaspoon ground white pepper; 16 medium-size oysters, shucked, liquid reserved; 1/2 cup panko breadcrumbs; 1/4 cup cornmeal; 1/4 cup flour; 2 tablespoons dried basil; 2 tablespoons granulated garlic; 1 teaspoon cayenne pepper; 2 to 3 teaspoons sea salt, divided; 1 teaspoon fresh cracked black pepper; 1/2 teaspoon hot paprika; 1 1/2 cups canola oil; 1 to 2 teaspoons sea salt; 4 soft French or hoagie rolls, split; 3 tablespoons butter, softened; Miss Dixie's Remoulade, recipe follows; 1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded; 2 to 3 heirloom tomatoes, sliced 1/4-inch thick; 1/2 cup thin sliced dill deli-style pickles; 2/3 cup mayonnaise; 1/3 cup loosely packed Italian flat-leaf parsley; 2 tablespoons Memphis-style BBQ sauce; 2 tablespoons Creole-style mustard; 1 teaspoon Sriracha sauce; 1/2 teaspoon sea salt

OYSTER PO' BOY RECIPE | GUY FIERI | FOOD NETWORK

Oyster Po' Boy Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Total Time 1 hours 20 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

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.

GRILLED SHRIMP PO' BOY RECIPE | THE NEELYS | FOOD NETWORK

Grilled Shrimp Po' Boy Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 1 huge sandwich or 4 small sandwiches

Number Of Ingredients 25

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
2/3 cup olive oil
4 cloves garlic, peeled and smashed
2 lemons, juiced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 French baguette, sliced lengthwise in 1/2
Butter Sauce, recipe follows
Sweet Pickle Mayonnaise, recipe follows
Shredded lettuce, for serving
Sliced tomato, for serving
1/2 stick salted butter
1/2 lemon, juiced
1 tablespoon hot sauce
Dash Worcestershire sauce
3/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 shallot, minced
1 tablespoon Dijon mustard
1 tablespoon chopped capers
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
Preheat the grill to medium-high heat.
Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

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