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Marinated Seafood Skewers
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 day 25 mins
Calories:
690
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 45.93 g | (47 %) | ||
| Fat | 53.58 g | (46 %) | ||
| Carbohydrates | 9.12 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.66 g | (2 %) |
more nutritional values
| Vitamin A | 224.94 mg | (28,118 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.48 mg | (37 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 16.63 mg | (139 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 99.19 μg | (33 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 1.36 μg | (3 %) | ||
| Vitamin B₁₂ | 4.93 μg | (164 %) | ||
| Vitamin C | 16.32 mg | (17 %) | ||
| Potassium | 1,102.41 mg | (28 %) | ||
| Calcium | 179.13 mg | (18 %) | ||
| Magnesium | 107.05 mg | (36 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Zinc | 4.86 mg | (61 %) | ||
| Saturated fatty acids | 7.49 g | |||
| Cholesterol | 466.47 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- For the skewers
- 12 crayfish (or king prawns king prawns)
- 12 ready to cook Mini-squid
- 24 Basil
- 8 Cherry tomatoes
- salt
- freshly ground peppers
- For the marinade
- 200 milliliters olive oil
- 200 milliliters Tomato juice
- For garnish
- 4 stems Lemongrass
Preparation steps
1.
Peel and devein the spiny lobster or king prawns.
2.
Rinse the mini squid and pat dry.
3.
Wrap the spiny lobster or king prawns in a basil leaf and thread each onto a skewer along with one mini squid.
4.
Slide one cherry tomato onto each skewer and top with either a mini squid or spiny lobster. Place the skewers in a shallow dish.
5.
Whisk together the olive oil and tomato juice and pour over the skewers. Marinate for 24 hours.
6.
Remove the skewers from the marinade, pat dry and season with salt and pepper. Cook on a preheated grill for about 3 minutes per side. Transfer to a large platter, garnish with lemongrass leaves and serve.
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