Seafood- Vegetable Kabobs
4 servings
Marinade
1/2 Cup Fresh Orange Juice
2 oz (1/4cup) Dry White Wine
2 TBL Reduced sodium Soy Sauce
2 TBL Fresh Lemon Juice
4 cloves Garlic, minced
1 TBL Prepared Mustard
2 tsp Olive oil
1 tsp Ground Ginger
1/4 tsp Freshly ground Black Pepper
Kabobs
5 oz Medium Shrimp, peeled and deveined
5 oz Sea Scallops
5 oz Swordfish steak, cut into 1" cubes
24 cherry tomatoes
2 Cups Bite-size broccoli florets
1 1/2 Cups Medium Mushrooms caps (reserve stems for another use)
1 Cup Yellow Squash/Zucchini cut into 1" cubes
Fresh Parsley, to garnish
Preheat broiler, spray nonstick baking sheet or 18 x 12" shallow baking pan and four 18" metal skewers with nonstick cooking spray.
To prepare marinade, in gallon-size sealable plastic bag, combine orange juice, wine, soy sauce, lemon juice, mustard, olive oil, ginger and pepper; add shrimp, scallops and swordfish. Seal bag, squeezing out air; turn to coat seafood. With slotted spoon, remove seafood and place in small bowl. Repeat procedure with tomatoes, broccoli, mushrooms and squash.
Drain marinade into small saucepan and bring to a boil. Remove from heat and let cool to room temperature.
Thread seafood and vegetables onto skewers, dividing evenly and alternating to create a colorful pattern. (for example, broccoli, shrimp, squash, scallop, tomato, swordfish, mushroom). Lay threaded skewers on baking sheet; brush with half remaining marinade. Broil until shrimp is pink and other seafood and vegetables are golden, 3-4 minutes; turns skewers, brush seafood and vegetables with remaining marinade and broil until second side is golden, 5 minutes. Garnish with fresh parsley and serve hot.
Serving: 1 CUP
210 Calories, 5 grams fat, 16 Carbs
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