Stuffed corn husks

By Bryan Miller

Total Time
25 minutes
Rating
(0)
Comments
Read comments

Featured in: A DIFFERENT CLAMBAKE

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Six to eight servings
  • 6 to 8ears of corn, in husks (see note)
  • 1pound shrimp
  • ½pound bay scallops
  • 6 to 8lobster or crab claws, parboiled, with shells left on
  • ½cup white wine
  • 6scallions, julienned
  • Salt and pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

208 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 22 grams protein; 555 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Remove corn from husks, trying not to tear the husks.

  2. Step 2

    Fill the husks with shrimp, scallops and parboiled lobster or crab claws. Sprinkle with wine and scallions, and salt and pepper.

  3. Step 3

    Bring husks back together and tie top with a piece of husk. Place on hot grill for 15 minutes, turning several times.

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

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.