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Shrimp and Oyster Po’ Boy

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10



  • for frying vegetable oil
  • 7 medium peeled shrimp
  • 5 medium shucked oysters
  • 1/2 cup Paula Deen Hot Sauce
  • 3 eggs
  • 2 tablespoons plus 1/2 teaspoon for tartar sauce Paula Deen's House Seasoning
  • 1 cup flour
  • 1 split, buttered and lightly toasted hogie roll
  • to taste garlic powder
  • 1/2 cup chopped green onion
  • 1/2 cup chopped dill pickle
  • 1 cup mayonnaise
  • sliced tomato
  • shredded lettuce


Heat oil to 375 °F in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.

Tarter Sauce:

In a bowl, combine chopped onion, pickle, mayonnaise, and 1/2 teaspoon House Seasoning and mix well.