Grilled Seafood Po'Boy

Grilled Seafood Po'Boy
Photo by Tina Evans

Ingredients

  • ½ cup roasted red peppers
  • 8 lettuce leaves
  • 2 tablespoons chopped fresh parsley
  • 1 (10-ounce) farm-raised catfish fillet
  • 1 pound unpeeled, medium-size fresh shrimp
  • ¼ cup lemon juice
  • 1 teaspoon olive oil
  • + 8 more ingredients
    • 4 French sandwich rolls, split and toasted
    • 1 garlic clove, minced
    • 2 teaspoons Creole seasoning
    • 2 tablespoons Creole mustard
    • 2 tablespoons sliced green onions
    • 1 jalapeño pepper
    • ½ cup reduced-fat mayonnaise
    • 8 tomato slices

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...

View full recipe at My Recipes

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