Italian Mixed Seafood

Italian Mixed Seafood

Italian Mixed Seafood


Makes 4 to 6 servings


1/2 pound large raw shrimp, peeled and deveined
1/2 pound sea scallops
1 small zucchini, cut into 1/2-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
1 small red onion, cut into wedges
12 large mushrooms
1 bottle (8 ounces) Italian salad dressing
2 teaspoons dried Italian seasoning, divided
1-1/2 cups uncooked brown rice
2 cans (about 14 ounces each) chicken broth


  1. Place shrimp, scallops, zucchini, bell pepper, onion, mushrooms, salad dressing and 1 teaspoon Italian seasoning in large resealable food storage bag. Close bag securely, turning to coat. Marinate in refrigerator 30 minutes, turning after 15 minutes.
  2. Meanwhile, place rice, chicken broth and remaining 1 teaspoon Italian seasoning in medium saucepan over high heat. Bring to a boil; cover and reduce heat to low. Simmer 35 minutes or until liquid is absorbed.
  3. Meanwhile, prepare grill for direct cooking.
  4. Drain seafood and vegetables; reserve marinade. Place seafood and vegetables in lightly oiled grill basket or on vegetable grilling grid. Grill, covered, over medium-high heat 4 to 5 minutes; turn and baste with marinade. Grill 4 to 5 minutes or until shrimp are opaque. Serve seafood and vegetables over rice.

Nutritional Information

Calories 688
Total Fat 33 g
Cholesterol 127 mg
Carbohydrate 71 g
Fiber 7 g
Protein 30 g
Sodium 1541 mg

Dietary Exchange

Starch 4
Vegetable 2
Meat 1-1/2
Fat 6

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