Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Southern Living October 1996

Gallery

Tina Evans

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

405 calories; calories from fat 34%; fat 15g; saturated fat 1.3g; cholesterol 112mg; sodium 711mg; carbohydrates 39.7g; fiber 2.3g; protein 25.8g.
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