Shrimp + Scallop Po’ Boys

You can call ‘em Po’ Boys all you like, but there ain’t nothin’ po’ about ‘em.  It is tart and tangy, spicy and salty, crunchy and creamy, and has shrimp AND scallops! 

Sorry, you can’t follow that with another AND?  Because this is not that Super Bowl commercial for Coke Zero.  I also don’t claim that this has zero calories like the Coke Zero commercial – this is the Richie Rich of Po’ Boys after all – but these are healthy calories.  Delicious AND healthy.  (I couldn’t help myself.)

Speaking of which, I also can’t help myself when my animals – dog, Chase, + cat, Bean – start begging for treats, like a bit of tuna when I open a can, or when I eat pickled ginger, or chop a carrot, or do some other random thing in the kitchen.  They look at me with these ginormous eyes that say “we are just so cute, don’t we deserve a treat?”  To which I say, “yeah, you have a point there.”  But as much as they wanted today’s shrimp + scallops, there was no way I was givin’ them up today.  I am this excited about Po’ Boys for lunch.


So we’re going into this whole shellfish-on-a-roll event assuming you like seafood – that part shouldn’t catch you off guard – but I’m guessing you like mayo, too, if you’re scopin’ out Po’ Boys on the interweb.  If you started drooling at the word “mayo”… you may need to sit down and take a deep breath – thereisnomayointhissandwich-GASP-FLINCH- But don’t run away yet!  I think we can get by with a really healthy substitution, and it really does taste absolutely delicious.  Believe you me.

Shrimp + Scallop Po’ Boys

One more thing – though some may pine for Po’ Boys that are in traditional Louisiana-style, as a south westerner, I often delight in fusing my east and west flavors when it comes to Southern food.  What can I say?  I just can’t shake the cilantro.

Four (whole wheat) sandwich rolls or baguettes

Cajun seasoning

Salt, pepper

Canola oil spray

½ lb large shrimp – raw, peeled, thawed

½ lb Large scallops – raw + thawed

Spicy “Mayo”

½ cup plain Greek yogurt (I used non-fat)

2 T. cream cheese (used reduced-fat)

About 1 T. lime juice, about ½ a lime

1 ripe avocado

1 tsp Cajun seasoning

Salt, pepper

Plenty of hot sauce, like Tabasco or Cholula – I used about ½ a tsp. or so – I like it spicy!

½ red onion, sliced or chopped (you can add these last two ingredients to the mix or leave them as a separate topper)

1 handful cilantro, chopped


Put all the ingredients for the Spicy “Mayo” in a medium bowl – spices are to-taste – and use a wire whisk to blend the ingredients together. 

Toast buns or baguettes in an oven or toaster until lightly browned and crispy on the inside and out, buttered if you like – I just stuck mine plain into a toaster to crisp it up, but it won’t work (or be desirable) for every kind of roll.  Set aside.

Heat a large frying pan over medium heat and spray thoroughly with canola oil.  Coat the shrimp and scallops in Cajun seasoning, salt, and pepper, and transfer to the hot pan.  The shrimp may take less time than the scallops, depending on how big they are.  My large shrimp took 1-2 minutes per side, but you will want to flip them as soon as they turn pink, and remove when both sides are nice and pink.  The scallops were huge, and took several more minutes altogether.  You want to leave the first side down for a few minutes to get a bit of a sear on the outside before flipping.  It is done when it is opaque – solid white – throughout.  Be careful not to overcook.


Once all the shellfish has been removed to a separate bowl, cut the tails off the shrimp with kitchen shears and discard, and continue using the shears to cut the shrimp + scallops into chunks.  Coat with as much of the “Mayo” as desired.

Scoop the mixture into each roll and add onion and cilantro as a garnish.  Lettuce and tomato would probably be great additions as well, but this time I kept it simpler. :)