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Ingredients
6 to 8 ears of corn, in husks (see note)
1 pound shrimp
½ pound bay scallops
6 to 8 lobster or crab claws, parboiled, with shells left on
½ cup white wine
6 scallions, julienned
Salt and pepper, to taste
Nutritional analysis per serving (6 to 8 servings)
28 grams carbs; 112 milligrams cholesterol; 208 calories; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 555 milligrams sodium; 22 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove corn from husks, trying not to tear the husks.
- Step 2
Fill the husks with shrimp, scallops and parboiled lobster or crab claws. Sprinkle with wine and scallions, and salt and pepper.
- Step 3
Bring husks back together and tie top with a piece of husk. Place on hot grill for 15 minutes, turning several times.
To serve 15 people, you will need to double this recipe.
Private Notes