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Photo: Tina Evans Photo by: Photo: Tina Evans

Grilled Seafood Po'Boy

Southern Living OCTOBER 1996

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 34%
  • Fat: 15g
  • Saturated fat: 1.3g
  • Cholesterol: 112mg
  • Sodium: 711mg
  • Carbohydrate: 39.7g
  • Fiber: 2.3g
  • Protein: 25.8g

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Grilled Seafood Po'Boy Recipe