Recipe by Danny Beason

Presented By: Missy Kennedy

Ingredients Nutrition


  1. Skewer shrimp and scallops on the fresh rosemary stems.
  2. Brush with lemon juice, sprinkle with Emeril's seasoning.
  3. Grill till done.
  4. When cool, remove from rosemary skewers, chop shrimp and scallops.
  5. Add mayo, some of the rosemary, chopped and chopped onion.
  6. Mix together.
  7. Split the french bread to make a top and bottom.
  8. Spread filling on one half of the toasted french bread.
  9. Add lettuce and tomato if desired, place other half of bread on top.
  10. To make the Emeril's Creole Seasoning: combine 2-1/2 T.
  11. Paprika, 2 T.
  12. salt, 2 T.
  13. garlic powder, 1 T.
  14. black pepper, 1 T.
  15. onion powder, 1 T.
  16. cayenne pepper, 1 T.
  17. dried leaf oregano, and 1 T.
  18. dried thyme.
  19. (Recipe from foodtv. com).

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