Grilled Seafood Po'Boy

- Photo: Tina Evans
Photo: Tina Evans
Yields: 4 servings


calories 405

caloriesfromfat 34%

fat 15g

satfat 1.3g

cholesterol 112mg

sodium 711mg

carbohydrate 39.7g

fiber 2.3g

protein 25.8g


1 pound unpeeled, medium-size fresh shrimp

1 (10-ounce) farm-raised catfish fillet

2 teaspoons Creole seasoning

1/4 cup lemon juice

1 teaspoon olive oil

1/2 cup roasted red peppers

1 jalapeño pepper

1/2 cup reduced-fat mayonnaise

2 tablespoons Creole mustard

2 tablespoons chopped fresh parsley

1 garlic clove, minced

2 tablespoons sliced green onions

4 French sandwich rolls, split and toasted

8 tomato slices

8 lettuce leaves

How to Make It

Peel shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices. Combine shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.

Combine lemon juice and oil in a small bowl; pour over seafood. Cover and chill 30 minutes.

Cut red peppers into thin strips; pat dry. Seed and chop jalapeño pepper. Combine peppers, mayonnaise, and next 4 ingredients; set aside.

Drain seafood, and place in a grill basket coated with cooking spray.

Cook, covered with grill lid, over medium-hot coals (350°-400°) 7 to 10 minutes, turning once.

Place seafood, tomato slices, and lettuce evenly on bottom halves of rolls; spread top halves of rolls with mayonnaise mixture, and place on sandwiches.


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