Shrimp and Oyster Po' Boy

• Vegetable oil, for frying
• 1 cup all-purpose flour
• 2 tablespoons House Seasoning
• 3 eggs
• 1/2 cup hot sauce (recommended: Texas Pete)
• 7 medium shrimp, peeled
• 5 medium oysters, shucked
• 1 hoagie roll, split, buttered and lightly toasted
• Tartar Sauce, recipe follows
• Shredded lettuce
• Sliced tomato
• Salt and pepper
• Garlic powder
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 1/2 cup chopped green onion
• 1/2 cup chopped dill pickle
• 1 cup mayonnaise
• 1/2 teaspoon House Seasoning
• Yield: 2 cups tartar sauce
• Prep time: 3 minutes
• Ease of preparation: easy
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

1. Heat the oil in a Dutch oven to 375 degrees F.
2. Place flour in a bowl and add House Seasoning.
3. In another bowl, beat the eggs and add the hot sauce.
4. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time.
5. Fry until light brown (do not over cook).
6. Drain on paper towels.
7. Lightly flour oysters and drop 1 at a time into hot oil.
8. Fry until golden brown and drain.
9. To assemble sandwich, spread both insides of bread with tartar sauce.
10. On the bottom piece, place shredded lettuce and sliced tomato.
11. Season with salt, pepper and garlic powder to taste.
12. Place oysters on top of tomato.
13. Add another layer of shredded lettuce and then place shrimp on top.
14. Top that with bread and a toothpick to hold the sandwich together.
15. Mix ingredients together and store in an airtight container for up to 6 months.
16. In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
17. Mix ingredients together and store in an airtight container for up to 6 months.

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Taken from www.foodnetwork.com/recipes/paula-deen/shrimp-and-oyster-po-boy-recipe.html (may not work)