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|
|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|
- 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.
- 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.
- Meanwhile, prepare grill for direct cooking.
- 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.
|Total Fat||33 g|
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