Starter
GRILLED SEAFOOD IN ANCHOVY BUTTER
SERVES 6
KEEP ON TRACK per serving
FAT 20G | CARBS 10G | PROTEIN 23G
FOR THE ANCHOVY BUTTER
125 g softened butter
2 garlic cloves, peeled and chopped finely grated zest of 1 lemon
4 anchovy fillets, chopped finely handful of flat-leaf parsley, chopped finely salt
FOR THE SEAFOOD
18 shelled mussels (this means they’ll be precooked)
12 squid heads
12 calamari rings (we sliced
2 calamari tubes into 12 rings)
6 prawns, cleaned and shelled lemon wedges, to serve
1. Combine all the ingredients for the anchovy butter in a small bowl, season lightly (the anchovies are already quite salty) and set aside until needed.
2. Make a braai fire with medium-hot coals. Use 6 cleaned scallop shells (you can buy them at kitchen stores) or just stir-fry the seafood on a flat tray. Divide the seafood equally between the shells and top each shell with a good dollop of anchovy butter.
