Stuffed corn husks

Ingredients

• 6 to 8 ears of corn, in husks (see note)
• 1 pound shrimp
• ½ pound bay scallops
• 6 to 8 lobster or crab claws, parboiled, with shells left on
• ½ cup white wine
• 6 scallions, julienned
• Salt and pepper, to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    452 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 68 grams protein; 465 milligrams cholesterol; 1363 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Remove corn from husks, trying not to tear the husks.
2. Fill the husks with shrimp, scallops and parboiled lobster or crab claws. Sprinkle with wine and scallions, and salt and pepper.
3. Bring husks back together and tie top with a piece of husk. Place on hot grill for 15 minutes, turning several times.

• To serve 15 people, you will need to double this recipe.

25 minutes