Spicy Shrimp 'n' Scallop Skewers - 3g Carbs, Trace Fiber
From: Simple & Delicious July/August 2007, p41
"I love shrimp!" says Traci K Wynne, Denver, Pennsylvania. "Throw in
some scallops and I'm in heaven. We serve these skewers with some
grilled steaks and a garden salad. I'm hungry just thinking about it!"
This recipe is: Quick
Servings: 6
Prep/Total Time: 30 min.
2 Tbsp butter
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp ground cumin
1/8 tsp dried thyme
1/8 tsp each white pepper, cayenne pepper and black pepper
18 uncooked large shrimp (about 3/4 lb)
12 sea scallops (1 1/2 lb)
In a small saucepan, melt butter. Stir in seasonings; set aside and
keep warm. Peel and devein shrimp, leaving tails on. On six metal or
soaked wooden skewers, alternately thread shrimp and scallops.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill seafood, covered, over medium heat
or broil 4 in. from the heat for 3-5 minutes on each side or until
shrimp turn pink and scallops are firm and opaque, basting occasionally
with butter mixture.
Servings: 6
Serving Size: 1 skewer
Nutrition per Serving:
176 Calories, 5g Fat, 3g Saturated Fat, 128mg Cholesterol, 316mg Sodium,
3g Carbs, Trace Fiber, 28g Protein
Diabetic Exchanges: 4 very lean meat, 1 fat
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