Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Provencal-Style Mixed Seafood Grill




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 7
Servings | 4
Preparation Time | 20 min
Cooking Time | 8 min


List of Ingredients




12 oz roasted red peppers, jarred in water, drained
1/2 cup fat-free mayonnaise
2 small garlic clove(s)
12 large shrimp, peeled and deveined (purchase about 1/2 pound with shells)
20 oz swordfish fillet(s), about two 10 oz steaks, cut in half
4 tsp olive oil, extra-virgin
1/2 tsp table salt
1/2 tsp black pepper
1 pound clams with shell, Littleneck variety, scrubbed (about 12 clams)
1 Tbsp parsley, fresh, chopped
1 medium lemon(s), quartered, for garnish

Recipe



Put roasted peppers, mayonnaise and garlic in a food processor or blender and process until smooth; set aside.


Heat outdoor grill. Skewer shrimp onto 4 metal skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Brush shrimp and swordfish with oil and then sprinkle with salt and pepper.


Place shrimp, swordfish and clams on hot grill. Cover and cook clams 3 to 5 minutes, or until shells open (discard any that don’t); shrimp 5 to 6 minutes, turning skewers once, until just cooked through; and swordfish 7 to 8 minutes, turning once, until just cooked through. Remove to serving plates; sprinkle with parsley if desired and serve with lemon wedges. Pour sauce into 4 small cups and serve alongside as a dipping sauce. Yields about 3 shrimp, 5 oz of swordfish, 3 clams and 1/4 cup of sauce per serving.