Grilled Seafood Po Boy Recipe

Grilled Seafood Po Boy Recipe

  • 1 pound unpeeled, medium-size shrimp
  • 1 (10 ounce) fillet farm-raised catfish
  • 2 teaspoons Creole seasoning
  • 1/4 cup lemon juice
  • 1 teaspoon olive oil
  • 1/2 cup roasted sweet red peppers
  • 1 jalapeno pepper
  • 1/2 cup light mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 2 tablespoons sliced green onions
  • 8 slices tomato
  • 8 leaves lettuce
  • 4 French sandwich rolls, split and toasted
  1. PEEL shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices.
  2. COMBINE shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.
  3. STIR together lemon juice and oil; pour over seafood. Cover and chill 30 more minutes.
  4. CUT red peppers into thin strips; pat dry. Seed and chop jalapeno pepper. Stir together red pepper strips, jalapeno pepper, mayonnaise, and next 4 ingredients; set aside.
  5. DRAIN seafood, and place in a grill basket coated with cooking spray.
  6. GRILL, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 10 minutes or until shrimp turn pink and fish flakes with a fork, turning once.
  7. ARRANGE seafood, tomato, and lettuce evenly on bottom halves of sandwich rolls. Spread top halves of rolls evenly with mayonnaise mixture, and place on lettuce.
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