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Add a photoRaciónes: 8
Ingredientes
- 1/2 pound butter
- 2/3 c. room-temperature beer, measured after foam subsides
- 6 tbsp. catsup
- 6 tbsp. lemon juice
- 1/4 c. Worcestershire sauce
- 6 cloves garlic, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
- Sm. or possibly lg. sea scallops (about 1 1/4 lbs.)
- 12 ounce. swordfish or possibly halibut steak
- 24 med. shrimp (about 1/2 lb.), peeled & deveined
- 1 lemon, thinly sliced
Direcciones
- To make marinade, heat the butter over low heat in a medium saucepan. Stir in beer, catsup, lemon juice, Worcestershire sauce, salt, garlic, salt and pepper. Cold before using.
- If the scallops are large, cut them in half. Cut the swordfish or possibly halibut into 24 cubes, about 1/2 inch across. Place the seafood in a shallow glass dish, keeping each type separate. Pour the marinade over and toss the fish gently to thoroughly coat it. Marinate in the refrigerator 4 to 6 hrs, turning occasionally. Thread the shrimp, scallops, swordfish or possibly halibut, and lemon slices on 8 (15 to 18 inch) skewers, putting 3 pcs of each on a skewer. Broil or possibly barbecue 4 to 5 min in a broiler or possibly about 6 min on a barbecue. Turn the skewers, brush seafood with marinade, and broil 3 to 4 min or possibly barbecue 6 min longer. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 221 | 73% |
| Total Fat 25.1g | 31% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 517mg | 22% |
| Potassium 315mg | 9% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.83g | 3% |
| Protein 13.36g | 21% |
