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Grilled Shrimp and Peppers on Spinach Fettuccine
The sweet smokiness of grilled vegetables and the gorgeous look of grilled shellfish play well against the light sauce on the fettuccine. This is a dish worthy of your finest guests, but it takes almost no time to prepare.
3 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 (14 1/2-ounce) can Italian-style stewed tomatoes
1 cup dry white wine
1 cup bottled clam juice
1/4 teaspoon dried hot red pepper flakes
3 tablespoons chopped fresh basil
12 ounces large or jumbo shrimp, peeled and deveined
1 large yellow or orange bell pepper, quartered
1 large sweet onion, such as Vidalia, cut horizontally into 1/4-inch slices
8 littleneck or other clams in the shell, scrubbed
1 pound spinach fettuccine, freshly cooked and drained
Prepare a medium-hot barbecue fire. Oil the grill rack or coat with a nonstick vegetable spray.
In a large skillet, heat 1 teaspoon of the oil and sauté the garlic 30 seconds over medium heat. Add the tomatoes with their juices, wine, clam juice, and pepper flakes. Simmer 5 to 8 minutes until reduced by about one third. Stir in the basil. Keep the sauce warm over low heat until ready to continue. (Or make up to 3 hours ahead and rewarm before continuing.)
Thread the shrimp onto skewers, then rub with 1 teaspoon oil. Rub the pepper and onion with the remaining 1 teaspoon oil. Grill the pepper and onion, turning once, about 8 minutes, until tinged with brown and softened. Grill the clams and shrimp, turning the shrimp once, 3 to 5 minutes, until the clams open and the shrimp are opaque and cooked through. (Discard anyclams that do not open.)
Pour the sauce over the hot pasta. Add the onion and pepper and toss to mix well. Arrange the shrimp and clams in the shell on top of the pasta.
Total Fat:10.18 GM
Saturated Fat:1.88 GM
% calories from fat: 14.53%
Grilled Minted Yogurt Chicken
Nonfat plain yogurt is a terrific marinade. The milk solids and sugars add flavor to the chicken as it caramelizes to a rich golden color over the grill. For more intense flavor, toss a handful of dampened mint onto the grill just before cooking the chicken. Roasted or grilled new potatoes and lightly stewed fresh tomatoes complement the dish nicely.
1 cup nonfat plain yogurt
1/2 cup chopped mint
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
4 skinless, boneless chicken breast halves (each about 5 ounces)
Handful of mint sprigs, optional
In a shallow dish just large enough to hold the chicken, combine the yogurt, mint, garlic, cumin, salt, and cayenne. Use your hands to flatten the chicken to an even thickness of about 1/2 inch. Add to the yogurt marinade, turning to coat both sides. Let stand 30 minutes at room temperature or up to 2 hours in the refrigerator.
Prepare a medium-hot barbecue fire. Lightly oil the grill rack or coat with a nonstick vegetable spray. Just before cooking, dampen all but 4 of the optional mint sprigs and toss them onto the coals.
Grill the chicken, turning once, for a total of 6 to 8 minutes, until the meat is white throughout. Garnish the dish with the reserved mint sprigs, if you are using them.
Total Fat:1.93 GM
Saturated Fat:.54 GM
% calories from fat: 9.53%<%END%>