GRILLED SCALLOPS AND SHRIMP KABOBS
Grilled Shrimp and Scallop Kabobs are fantastic! The marinade is quick and easy to prepare. Toss your shrimp and scallops in for a quick swim and BAM! You have outstanding flavors that you, your family and/or your guests are going to simply rave about!
Provided by Ken Noland
Categories Grilling
Time 57m
Number Of Ingredients 10
Steps:
- Place your shrimp and scallops in a large Ziploc freezer bag.
- In a bowl combine all the other ingredients and stir until mixed.
- Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
- Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
- Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
- Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
- Preheat your grill to medium-hot.
- Place the skewers on to the grill and grill each side for 3-5 minutes.
- Using the reserved marinade baste each side of the skewers.
- Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
- Serve immediately.
Nutrition Facts : Calories 231 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TANDOORI SHRIMP RECIPE
Tandoori Shrimp - perfectly marinated and grilled Indian Tandoori shrimp skewers. Super easy recipe that yields the most delicious shrimp ever!
Provided by Rasa Malaysia
Categories Indian Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
- Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.
Nutrition Facts : Calories 163 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 287 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 people, Sodium 1181 milligrams sodium, Sugar 1 grams sugar
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.
PAN SEARED SHRIMP AND SCALLOP SKEWERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium high to high heat.
- On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.
SOY-WASABI SHRIMP AND SCALLOP SKEWERS - WEIGHT WATCHERS
Easy seafood, and the skewers make portion control easy - 2 points per skewer, 2 skewers per serving. If you use wooden skewers, soak 'em for 30 minutes before using them so they're less likely to burn. Serve with jasmine rice and salted edamame (not included in Points.)
Provided by Rhiannon Deux
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
- In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
- Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
- Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
- Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.
Nutrition Facts : Calories 177.2, Fat 1.5, SaturatedFat 0.2, Cholesterol 80.1, Sodium 1128.5, Carbohydrate 13.5, Fiber 1.6, Sugar 6.9, Protein 26.9
GRILLED SHRIMP AND SCALLOP KABOBS
Shrimp and scallops seasoned with Badia sazón completa and grilled
Provided by Janette
Categories Dinner Ideas
Time 8m
Number Of Ingredients 7
Steps:
- Preheat indoor or outdoor grill.
- Thread the scallops, shrimp to skewers. Brush all with canola oil and sprinkle with the salt, pepper and lemon zest.
- When the grill is very hot, add the skewers and lemons flesh side down and close the lid. The lemon wedges will only take but a minute, so remove them first.
- Grill for 1-2 minutes. If the scallops stick, they are not ready to turn. Once they release, turn and grill for 1 more minute. Remove from grill and serve with the grilled lemon.
Nutrition Facts : Calories 90 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Protein 13 grams protein, Sodium 423 grams sodium
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
GRILLED SHRIMP SKEWER
Spice-shelf basics such as curry powder and ground cumin are blended with lime juice and ginger and form an easy, Indian-inspired marinade for shrimp. This recipe is adapted from Jennifer Trainer Thompson's "Caribbean Cocktails" (Ten Speed; 2003).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h5m
Yield Serves 10 as an appetizer
Number Of Ingredients 10
Steps:
- Blend lime juice, curry powder, cumin, sugar, ginger, scallions, garlic, and 1 1/4 teaspoons salt in a blender or a food processor. With machine running, add oil in a slow, steady stream to form a paste.
- Cut shrimp along back (through shells) using kitchen scissors, and devein. Loosen shells from flesh using your fingers, keeping shells attached. Gently open each shell, and push some curry paste underneath to coat backs; put shells back in place. Cover with plastic wrap, and refrigerate for at least 30 minutes.
- Soak 10 wooden skewers in water for 30 minutes. Meanwhile, heat grill to medium-high. Let shrimp stand at room temperature for 15 minutes. Thread 2 shrimp onto each skewer. Grill until shells are charred on one side, about 3 1/2 minutes. Flip, and cook until opaque, about 2 1/2 minutes more.
INDIAN STYLE SHRIMP AND SCALLOP SKEWERS
Another tast BBQ recipe from Womans Day. This is so refreshing and tasty. I love it served with pilaf and grilled pitas. Prep time includes marinade time.
Provided by Michelle S.
Categories Very Low Carbs
Time 3h6m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil and spices in a large bowl until blended.
- Add shrimp and scallops and toss gently to coat.
- Cover and refrigerate 2 to 3 hours to let seafood absorb marinade flavors.
- Thread shrimp and scallops on seperate skewers.
- Oil grill rack and place it 4 to 6 inches above hot coals.
- Grill skewers 2 to 3 minutes per side until seafood is lightly browned and just barely opaque in the center.
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