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Receta Grilled Shellfish And Chicken
by Global Cookbook

Grilled Shellfish And Chicken
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  Raciónes: 6

Ingredientes

  • 6 Tbsp. extra virgin olive oil
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped fresh oregano leaves
  • 2 Tbsp. lemon juice
  • 2 Tbsp. dry white wine
  • 2 tsp chopped garlic
  • 6 x chicken legs - (1 3/4 lbs total)
  • 18 sm clams - (3/4 lb)
  • 2 lb mussels Coarse salt to taste Nonstick cooking spray as needed Freshly-grnd black pepper to taste
  • 18 med shelled shrimp - (1/2 lb) Lime wedges for garnish Fresh herb sprigs for garnish

Direcciones

  1. Combine the oil, parsley, oregano, lemon juice, wine and garlic in a bowl.
  2. Place the chicken legs in a plastic food bag; add in 1/3 c. of the oil mix. Marinate in the refrigerator at least 4 hrs or possibly overnight. Let come to room temperature before grilling.
  3. Soak the clams and mussels in cool water to cover with 2 tsp. salt for 30 min to purge any sand inside their shells. Rinse in cool water; keep chilled till cooking time.
  4. Spray a barbecue grate (and grilling plate or possibly basket if needed to keep small items from falling through grate) with cooking spray. Heat the grill to medium.
  5. Remove the chicken from the marinade (throw away marinade), sprinkle with salt and pepper to taste and grill till cooked as desired; the juices should run clear when the chicken is pricked with a fork, about 35 to 40 min.
  6. Grill the shrimp, clams and mussels in separate batches as they have different (but quick) timing. Grill shrimp, turning once, till just opaque, about 1 to 2 min total; don't overcook. Grill the clams till most shells open, about 4 to 5 min (throw away any which don't open); grill the mussels till the shells open, about 3 min (throw away any which don't open). As each batch of shellfish is grilled, put in its own bowl. While still warm, toss with about 3 Tbsp. of the oil mix. (They can be grilled a couple of hrs ahead and kept at room temperature.)
  7. To serve, mound each in separate groups on large platter. Garnish the platter with lime wedges and herb sprigs.
  8. This recipe yields 6 servings.