 | My parents have moved to town, which means I can cook seafood at their house whenever I visit. They live near the coast and there are several great seafood markets nearby. We got Texas shrimp and oysters for these amazing sandwiches. I adapted the Bang Bang Shrimp recipe. I made the remoulade on the fly and it totally worked. I was light on the hot sauce because my mom isn't a fan of spice, but I doused my sandwich with Tabasco before I ate it. The oysters were simply dusted in cornmeal and flour to really let the sweetness come through. Of course you can make an all oyster or all shrimp po-boy, but what is the fun in that? |
For remoulade:
1/3 cup mayonnaise
2 tablespoons ketchup
1 teaspoon Dijon mustard
1 tablespoon chopped dill pickles or relish
2 teaspoons capers, chopped
Hot sauce
Shrimp:
1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and de-veined
Oysters:
5 tablespoons cornmeal
2 tablespoons flour
1 pint oysters
Vegetable oil for frying
1 loaf French bread
1 tablespoon butter, melted
1 tomato, sliced
1 cup chopped romaine lettuce
In a small bowl, stir together mayonnaise, ketchup, mustard, pickles, capers and hot sauce to taste. Set the remoulade aside.
In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and bread crumbs. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.
In a shallow dish, combine the cornmeal and flour. Toss the oysters in the cornmeal mixture. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the oysters for 8 to 10 minutes, until cooked through. Remove and drain on paper towels.
Slice the bread lengthwise and then cut into four equal pieces. Brush the inside of the bread with the melted butter and broil for a minute to toast. Assemble the shrimp, oysters, tomatoes, lettuce and remoulade on the bread. Serve.
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