Seafood & Pepper Skewers

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SEAFOOD & PEPPER SKEWERS

Serving & Size

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1 SERVING (1 SKEWER, 1/2 CUP RICE)

A spicy & tasty entrée, made simply, with a variety of seafood and peppers -- grilled just the way they'll like it, served on a bed of yellow rice.

Difficulty

DIFFICULT

Yields

INGREDIENTS

WEIGHT
MEASURE

Pace® Picante Sauce- Mild

5
cups

Nutrition Facts

Serving Size

shrimp, large, peeld, deveined scallop
3 lb. 3 lb. 3 lb.

1 SERVING (1 SKEWER, 1/2
CUP RICE)

Amount Per Serving Calories 279

whitefish, fillet(s), cut into 3" pieces

% Daily Value

7%
Total Fat 4.4g

lime, cut into 6 wedges
8
ea.

Saturated Fat 0.7g Cholesterol 107mg Sodium 1274mg
4%

jalapeño pepper, chopped vegetable cooking spray, as needed saffron rice, cooked
18 oz. 69 oz.
24 ea.

36% 53%

11%
Total Carbohydrate 32.1g

Dietary Fiber 3.4g Protein 26.4g
14%

ea.

53%

lime, cut into 6 wedges
4

Vitamin A 9% Calcium 6%
Vitamin C 31%
Iron 12%

cilantro, sprigs
24 ea.

INSTRUCTIONS

1. In shallow shallow, half-size hotel pan, gently toss together Picante Sauce, shrimp, scallops and fish to coat well. Cover and refrigerate. CCP: Refrigerate below 40°F at least 2 hours before using as directed.

2. Alternately thread seafood, fish, limes and peppers on 24 long, soaked wooden skewers. Brush with marinade. Spray with non-stick cooking spray. Grill or broil on lightly oiled rack 10 minutes or until done, turning often and brushing with additional marinade. CCP: Cook until internal temperature is 165°F. or higher for 15 minutes. CCP: Hold at 140°F. or higher.

TIP

Red chili peppers may be used in place of jalapeno peppers.

3. Arrange 1 seafood skewer on 1/2 cup rice and garnish with lime wedge and cilantro sprig.

1-800-TRY-SOUP (879-7687)

CAMPBELLSFOODSERVICE.COM/RECIPES

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