1. Thaw shrimp and scallops or halibut, if frozen. Peel and devein shrimp. Halve any large scallops or skin, bone, and cut halibut into 1-inch pieces. Set aside.
2. Cut four 12-inch squares of parchment paper or foil. Fold each square in half to form a triangle. Open each triangle to lie flat.
3. In a large bowl combine tomatoes, lemon juice, basil, thyme, oil, garlic, kosher salt, and saffron. Add shrimp, scallops, zucchini, and green onions; toss to coat. Divide mixture among parchment or foil triangles, spooning it onto center of one side of each triangle. Fold paper or foil over mixture. To seal packets, fold each of the open sides over 1/2 inch, then fold over again 1/2 inch.
4. Place packets on a very large baking sheet. Bake in a 400? oven for 12 to 15 minutes or until shrimp and scallops are opaque or halibut flakes easily when tested with a fork. (To test, carefully open the packets and peek.)
*Note: If desired, use 1 pound large shrimp in shells and omit the scallops or halibut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (38%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 84.2mg||3 %|
|Potassium 269.8mg||7 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.4g|
|Protein 1.2g||2 %|
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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: 32
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