Mixed Seafood Grill In Corn Husks Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Unpeeled Fresh Shrimp,
1/2 lbs: Salmon Fillet,
1/2 lbs: Sea Scallops,
2 tsp: Lemon-Pepper Seasoning,
3 tbsp: Dry White Wine,
3 tbsp: Low Cal. Oleo,
8 Ears: Fresh Corn in Husks,
8 Sprigs: Fresh Dill,
Directions:
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch
Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With
Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10
Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn
From Husks; Discard Silk & Reserve Corn For Other Uses. Divide
Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of
Dill. Close Husks To Completely Enclose Seafood. Tie Securely With
Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal
Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning
Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.
Source from luhu.jp
Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With
Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10
Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn
From Husks; Discard Silk & Reserve Corn For Other Uses. Divide
Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of
Dill. Close Husks To Completely Enclose Seafood. Tie Securely With
Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal
Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning
Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.
Source from luhu.jp
Tags
Seafood