SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
GRILLED SHRIMP AND SCALLOP KABOBS
Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat.
- Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
- Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
- Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
CHILI SCALLOP AND SHRIMP KEBABS
This is out of "The Backyard Barbecue Cookbook" If you are not too sure about your chili tolerance, reduce the chili bean sauce. This is great served with rice. Hope you enjoy!
Provided by teresas
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the crushed garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar and lemon juice.
- Shell shrimp and devein, leaving tail shells on.
- Clean the scallops.
- Add the shrimp and scallops to the marinade.
- Cover and marinate for 10-15 minutes.
- Skewer shrimp and scallops on skewers. (If using wooden skewers make sure to soak in water for about 30 minutes).
- Cook on a preheated lightly oiled barbecue grill for 4 minutes each side. Baste with the remaining marinade during cooking.
Nutrition Facts : Calories 160.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 199.7, Sodium 1186.5, Carbohydrate 5.7, Fiber 0.1, Sugar 2.5, Protein 25.6
SHRIMP & SCALLOP KABOBS
Make and share this Shrimp & Scallop Kabobs recipe from Food.com.
Provided by Julesong
Categories Pineapple
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp.
- Drain pineapple chunks.
- (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
- In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
- Add shrimp and scallops.
- Cover; refrigerate 3 hours or overnight.
- Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
- Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
- Refrigerate leftovers.
Nutrition Facts : Calories 371.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 140.2, Sodium 909.7, Carbohydrate 17.9, Fiber 1.2, Sugar 12.2, Protein 30.3
MEXICALI SHRIMP KEBABS
I got this recipe from my friend Wayne who loves spicy food after eating it at his house. Knowing his love of heat I greatly reduce the chili sauce when I made it the first time but was surprised how much spicier mine was than his. It turns out I was supposed to use the chili sauce you find on the shelf near the ketchup not the Thai Garlic Chili sauce I had on hand!! Time doesn't include marinating the shrimp
Provided by momaphet
Categories < 60 Mins
Time 31m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
- Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
- Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
- or.
- I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
- go ahead and baste just like Wayne.
- squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
- I love this with my Grilled Garlic Bread.
Nutrition Facts : Calories 136.4, Fat 1.6, SaturatedFat 0.2, Cholesterol 191, Sodium 1356.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.6, Protein 21.4
CHILI-LIME SHRIMP KABOBS
Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 kabobs.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 46mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
SWEET CHILI SHRIMP & SCALLOPS
This recipe comes from a little restaurant in my town that my husband and I LOVE! One of the employees entered this recipe in a contest and they published it in our newspaper...I couldn't believe it when I found the recipe for our favorite appetizer from our favorite restaurant! It is on the menu as an appetizer but when I prepare it at home I serve it with rice and it is a main dish.
Provided by Stargazerlilly
Categories Healthy
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
- Sear shrimp and scallops in skillet until white.
- Glaze shrimp and scallops with chili paste mixture just before taking out of pan.
Nutrition Facts : Calories 1213.1, Fat 2.4, SaturatedFat 0.4, Cholesterol 185.1, Sodium 1258.7, Carbohydrate 285.9, Fiber 1.1, Sugar 279.1, Protein 33.6
SPICY SHRIMP 'N' SCALLOP SKEWERS
We serve these skewers with some grilled steaks and a garden salad. I'm hungry just thinking about it! -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter. Stir in seasonings; set aside and keep warm. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp and scallops., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 128mg cholesterol, Sodium 316mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SCALLOP AND SHRIMP KABOBS
A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Scallop Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
- Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
- Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.8 g, Cholesterol 127.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 22.9 g, SaturatedFat 0.5 g, Sodium 440.8 mg, Sugar 9.2 g
SCALLOP AND SHRIMP KABOBS
A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Scallop Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
- Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
- Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.8 g, Cholesterol 127.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 22.9 g, SaturatedFat 0.5 g, Sodium 440.8 mg, Sugar 9.2 g
TERIYAKI SHRIMP AND SCALLOP KEBABS
These taste so awesome! We served them over chilled parsley-garlic noodles tossed with some lemon or lime juice, olive oil, soy sauce, chives and toasted sesame seeds. Make the glaze the night before so as to cut down on last minute to-do's. Found this in Cooking Light, 2003.
Provided by Manami
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- GLAZE:.
- Combine first 6 ingredients in a small saucepan over medium-high heat.
- Bring to a boil, and cook for 2 minutes.
- CORNSTARCH MIXTURE:.
- Combine cornstarch and water.
- Stir cornstarch mixture into soy sauce mixture.
- Bring to a boil; cook 1 minute.
- KEBABS:.
- Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
- Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
- Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
- Turn kebabs.
- Brush with remaining glaze; cook 1 minute or until seafood is done.
Nutrition Facts : Calories 182.1, Fat 4.6, SaturatedFat 0.6, Cholesterol 62.4, Sodium 677.4, Carbohydrate 16.9, Fiber 0.9, Sugar 11.5, Protein 18.9
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