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Spicy Oyster Po'boy
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 Oz yellow cornbread mix
1 1/2 Tsp cayenne pepper
1/2 cup(s) Hidden Valley Roasted Garlic Parmesan Spread
16 Oz H-E-B Fresh Gulf Oysters
1 no-stick canola oil cooking spray
4 H-E-B Bakery Submarine Rolls, sliced lengthwise
1/2 head lettuce, shredded
2 large tomatoes, sliced thin
1 red onion, thin sliced, rings separated
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Instructions

1
Spray a grilling mesh with non-stick cooking spray and place on a foil-lined baking sheet; heat gas or charcoal grill to medium heat (350°F).
2
Combine corn bread mix and 1/2 teaspoon cayenne pepper in a medium-size bowl, and stir well; set aside.
3
Combine remaining 1 teaspoon of cayenne pepper with garlic mayonnaise, and set aside.
4
Drain oysters, dip into corn-bread mixture, and arrange on prepared grilling mesh; spray the breaded oysters with cooking spray on both sides.
5
Grill oysters for 3-4 minutes with lid down, until golden brown ( Option: you can bake them at 400°F for 10 -30 minutes until browned, or shallow fry them in a pan on the stove top in 1 cup of vegetable oil).
6
Spread 1 tablespoon mayonnaise mixture on each submarine and arrange 4 grilled oysters on bottom half of each; top oysters with shredded lettuce, sliced tomatoes, and red onion.

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