Side Pannel
Mixed Seafood Grill in Corn Husks
Mixed Seafood Grill in Corn Husks
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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