|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Herbed Seafood |
|
Serves: 4 Print this RecipeFor a special touch, grill the seafood in natural baking shells, which are found at some supermarkets or kitchen specialty stores. Spray each shell with nonstick cooking spray before filling, then enclose each in a 12-inch square of aluminum foil. Cover and grill 5 to 7 minutes. 1/2 pound fresh or frozen raw large shrimp in shells 1/2 pound bay or sea scallops 1/2 pound orange roughy fillets, cut into 1-inch pieces 2 tablespoons chopped fresh or 2 tsp dried marjoram leaves 1/2 teaspoon grated lemon peel 1/8 teaspoon white pepper 3 tablespoons margarine or butter, melted 2 tablespoons lemon juice 4 cups hot cooked pasta or rice Heat coals or gas grill for direct heat. If shrimp, scallops or fish are frozen, do not thaw; rinse in cold water. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. If using sea scallops, cut each in half. Spray 18-inch square piece of heavy-duty aluminum foil with nonstick cooking spray. Arrange shrimp, scallops and fish on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and pepper. Drizzle with margarine and lemon juice. Bring corners of foil up to center and seal loosely. Cover and grill foil packet 4 inches from medium heat 8 to 10 minutes or until scallops are white, fish flakes easily with fork and shrimp are pink and firm. Serve seafood mixture over pasta. 1 Serving: Calories 370 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 130mg; Sodium 390mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 37g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Spicy Grilled Sirloin Beer-Marinated Rump Roast Mop While You Grill Grilling Know-How Orange Salsa Teriyaki Beef Kabobs Ginger-Spice Beef Kabobs Italian Flank Steak Tequila Marinade Balsamic Pork with Mixed-Herb Brush Wild Rice and Almond Stuffing Teriyaki Pork Tenderloins Peppery Teriyaki Marinade Sassy Southwestern Pork Chops Cilantro-Mint Salsa Grilled Southwestern Pork Chops Honey Mustard Pork Chops Caribbean Jerk Pork Chops Chicken-Vegetable Kabobs Honey-Glazed Chicken Grilled Honey-Mustard Chicken Sandwiches Southwestern Grilled Chicken Salad Grilling Tips Teriyaki Chicken Kabobs Grilled Teriyaki Chicken Salad Jamaican Jerk Chicken Salad Curried Grilled Chicken Spicy Caribbean Chicken Greek Turkey Tenderloins Grilled Mahi Mahi with Pineapple Gingered Pineapple Marinade Garlic Rosemary Halibut Grilled Halibut with Tomato-Avocado Salsa Tomato-Avocado Salsa Ginger-Lime-Marinated Swordfish Steaks Strawberry Margarita Swordfish Salmon with Cucumber Relish Cucumber Relis Ginger-Lime Tuna Steaks Spicy Shrimp with Creole Sauce Creole Sauce Veggie Grilling Guide Zesty Lime Steak Margarita Beef with Orange Salsa Deviled Steaks Fiesta Steak Pork Sausages with Apples and Onions Pork Loin Roast with Rosemary Brush Grilling Safely Spicy Peach Chicken Chicken with Peppers and Artichokes Apple-Stuffed Chicken Breasts Grilled Turkey Burgers Dressed to Grill Provençal Fish Kabobs Ginger-Lime Marinade Tarragon Marlin Steaks with Vermouth Honey-Thyme Grilled Shrimp Herbed Seafood Fresh Herb Vegetable Grill Grilled Thai Marinated Summer Squash Skewered Ratatouille |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
