* Exported from MasterCook *

SEAFOOD BONANZA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 0-5G Low Carb Seafood Combo


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g med green prawns -- 8oz raw shrimp
shelled and deveined
250 g calamari
gutted and cleaned 1 sm
750 g mussels -- 1 1/2lb
1 kg clams -- 2lb
1 red bell pepper -- capsicum
60 g kalamata olive -- 2oz stoned
1 tbsp capers -- drained
1/4 cup parsley -- chopped continental
- LEMON VINAIGRETTE-
1 pinch salt
2 tbsp fresh lemon juice
100 milliliters extra virgin olive oil -- 4oz
1 pinch freshly ground black pepper

The famous Insalata di Mare comes in as many different guises as there are regions in Italy, from the sublimely simple to the more intricate.

First make the dressing: Combine salt to taste in a bowl with the lemon juice and whisk until the salt is dissolved. Whisk in the olive oil in a steady trickle, until the mixture is emulsified. Season with pepper.

Cut the body and tentacles of the squid into small pieces and cook in boiling water, togeiher with the prawns, for just a few minutes, or until the prawns change colour. Drain on paper towels.

Soak the mussels and clams in a sink filled with cold water, salt added and a few tablespoons of cornflour to purge the clams of grit. Rub off any barnacles and pull off the mussels’ beards. Steam mussels and clams open in a covered pot. shaking the pan vigorously from time to time. Discard any molluscs that do not open.Remove mussels and clams from their shells and drain on paper towels.

Blister the red pepper over an open flame until black all over, place in a bowl and cover securely with plastic wrap. Leave for 10-20 minutes to ‘steam’, then remove and rub off the skin. Cut in halt remove the stem, membranes and any seeds, and cut into thin strips.

Combine all the fish together in a shallow bowl and add the capsicuin, olives and capers. Pour the dressing over and toss well. Sprinkle with with parsley and serve at room temperature.


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Per Serving (excluding unknown items): 353 Calories; 17g Fat (45.5% calories from fat); 37g Protein; 10g Carbohydrate; trace Dietary Fiber; 190mg Cholesterol; 554mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 26456 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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