Mixed seafood grill in corn husks
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Unpeeled Fresh Shrimp |
| ½ | pounds | Salmon Fillet |
| ½ | pounds | Sea Scallops |
| 2 | teaspoons | Lemon-Pepper Seasoning |
| 3 | tablespoons | Dry White Wine |
| 3 | tablespoons | 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.