Recipe courtesy of Dan Rinaldi
Recipe courtesy of Dan Rinaldi
Show:
Food Network Specials
Red Pepper Frutti di Mare
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 66 mg
- Sodium
- 483 mg
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 66 mg
- Sodium
- 483 mg
Ingredients
Directions
- Prepare a charcoal grill for cooking.
- Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.
- Dissolve cornstarch in 1/4 cup of water.
- Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper.
- Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil.
