• Prep Time:
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  • Serves: 8 Servings

Mixed Seafood Grill in Corn Husks

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 3/4 lb Unpeeled Fresh Shrimp
  • 1/2 lb Salmon Fillet
  • 1/2 lb Sea Scallops
  • 2 ts Lemon-Pepper Seasoning
  • 3 tb Dry White Wine
  • 3 tb Low Cal. Oleo
  • 8 Ears Fresh Corn in Husks
  • 8 Sprigs Fresh Dill


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.

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