Garlic-Marinated Seafood Brochettes - 11g Carbs
From: New York City chef Rocco DiSpirito via www.prevention.com
1 1/2 cup low-fat plain yogurt
1/2 cup chopped cilantro
1/4 cup Garlic Puree (see below)
1 tsp salt
Pinch ground red pepper (optional)
1 lb salmon steak, cut into 12 cubes
12 lg scallops
12 jumbo shrimp, peeled and deveined
1. In a medium bowl, whisk the yogurt, cilantro, puree, salt, and
pepper. Reserve 1/2 cup of the marinade.
2. Thread the salmon, scallops, and shrimp onto 4 metal or wooden
skewers, using 3 pieces of each per skewer in a repeating pattern.
Skewer the shrimp twice, so it passes through the body close to
both of the ends. Pour the marinade over the seafood, turning to
coat evenly.
3. Broil or grill the brochettes for about 10 minutes. At the
halfway mark, turn, and baste with the reserved marinade.
Garlic Puree
1. Simmer the peeled cloves of 1 bulb of garlic in water for
10 minutes.
2. Remove the cloves, and puree them in a food processor with 2
tablespoons of the cooking water and a pinch of salt.
3. Store in a sealed container in the refrigerator.
Makes 4 Servings
Per Serving:
340 calories, 40g Protein, 11g Carbs, 14g Fat, 4g Sat Fat,
120mg Cholesterol, 0g Fiber, 820mg Sodium