Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Grilled Seafood Po' Boy recipe

4 servings

Ingredients:

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

Instructions:

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.

STIR together lemon juice and oil; pour over seafood.

Cover and chill 30 more minutes.

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.

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

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.

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.