Provencal-style mixed seafood grill
3
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This dish, which looks impressive but takes under a half hour to make, celebrates everything that we love about seafood. Clams, shrimp, and swordfish are grilled and served with red pepper aioli, a garlicky French dipping sauce. To make the sauce, all you have to do is blend roasted red peppers, fat-free mayo, and garlic in a blender until smooth. It's so easy and simple, you'll find yourself making it over and over again. The shrimp skewers, swordfish, and clams are all grilled together, which also helps significantly cut down on prep time. Top everything off with some fresh lemon juice and parsley, and your delicious, gorgeous-looking seafood supper is ready to serve.
Ingredients
Roasted red peppers (packed in water)
12 oz, jarred in water, drained
Fat free mayonnaise
½ cup(s)
Garlic
2 small clove(s)
Uncooked shrimp
12 large, peeled and deveined (purchase about 1/2 pound with shells)
Uncooked swordfish
20 oz, about two 10 oz steaks, cut in half
Olive oil
4 tsp, extra-virgin
Table salt
½ tsp
Black pepper
½ tsp
Uncooked clams with shell
1 pound(s), without shell, Littleneck variety, scrubbed (about 12 clams)
Fresh parsley
1 Tbsp, fresh, chopped
Lemon
1 item(s), large, quartered, for garnish
Instructions
1
Place roasted peppers, mayonnaise and garlic in a food processor or blender and process until smooth; set aside.
2
Heat outdoor grill. Skewer shrimp onto 4 metal skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Brush shrimp and swordfish with oil and then sprinkle with salt and pepper.
3
Place shrimp, swordfish and clams on hot grill. Cover and cook clams 3 to 5 minutes, or until shells open (discard any that don’t); shrimp 5 to 6 minutes, turning skewers once, until just cooked through; and swordfish 7 to 8 minutes, turning once, until just cooked through. Remove fish to serving plates; sprinkle with parsley and serve with lemon wedges. Pour sauce into 4 small cups and serve alongside for dipping. Yields about 3 shrimp, 4 to 4 1/2 ounces of swordfish, 3 clams and 1/4 cup of sauce per serving.
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