Try this Shrimp and Scallops with Southwestern Tartar Sauce recipe, or contribute your own.
Suggest a better descriptionCombine the first 7 ingredients in a small bowl; mix well. Cover and refrigerate until needed. Thread 4 scallops and 5 shrimp alternately onto four, 12-inch skewers. Coat a grill rack with vegetable cooking spray. Place skewers 4 to 5 inches from medium-hot coals. Grill, turning once, just until shrimp are opaque and scallops milky colored, firm and opaque, allowing about 4 minutes per side. Arrange skewers on serving plates; serve with tartar sauce. Recipe by: Albertsons Recipe Collection, Volume 25 Posted to recipelu-digest Volume 01 Number 544 by Crane Walden
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 | ||
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Calories: 284 | ||
Calories from Fat: 125 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 151.4mg | 47 % | |
Sodium 452.8mg | 16 % | |
Potassium 444.9mg | 12 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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