Peacemaker Po' Boy Sandwich

Ingredients

• 1 French bread roll 1 French bread roll
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) oysters 1/2 pound (225g) oysters
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon chopped pickles 1 tablespoon chopped pickles
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Lettuce leaves Lettuce leaves
• Sliced tomatoes Sliced tomatoes

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat vegetable oil in a deep fryer or large pot to 180°C (350°F).
2. 2.
   In a bowl, combine the flour, paprika, cayenne pepper, salt, and pepper.
3. 3.
   Dredge the shrimp and oysters in the flour mixture, shaking off any excess.
4. 4.
   Fry the shrimp and oysters in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
5. 5.
   In a separate bowl, mix together the mayonnaise, Dijon mustard, pickles, parsley, and lemon juice to make the remoulade sauce.
6. 6.
   Slice the French bread roll in half lengthwise and spread the remoulade sauce on both sides.
7. 7.
   Layer the lettuce leaves, fried shrimp, and fried oysters on the bottom half of the bread.
8. 8.
   Top with sliced tomatoes and cover with the other half of the bread.
9. 9.
   Cut the sandwich into individual portions and serve with pickles and potato chips.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before using. For extra flavor, marinate the shrimp in a mixture of lemon juice, garlic, and herbs for 30 minutes before dredging in flour.
• Oysters — If fresh oysters are not available, you can use canned or frozen oysters. Thaw frozen oysters before frying and drain canned oysters well before using.
• Remoulade sauce — Adjust the amount of cayenne pepper and paprika in the sauce according to your desired level of spiciness.

Tips & Tricks

• For an extra crispy coating, double-dredge the shrimp and oysters by dipping them in beaten egg before coating them in the flour mixture.
• If you prefer a lighter version, you can grill the shrimp and oysters instead of frying them.
• Add a dash of hot sauce to the remoulade sauce for an extra kick of flavor.
• Serve the sandwich with a side of coleslaw for a refreshing contrast to the rich seafood.

Serving advice

Serve the Peacemaker Po' Boy Sandwich immediately after assembling to ensure the bread stays crispy and the seafood remains hot and flavorful.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprig of fresh parsley or a lemon wedge. Serve it on a wooden cutting board or a platter lined with parchment paper for a rustic touch.