BACON-WRAPPED SEAFOOD SKEWERS
With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. -Audrey Hagerty Saylorsburg, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.
Nutrition Facts : Calories 257 calories, Fat 12g fat (4g saturated fat), Cholesterol 161mg cholesterol, Sodium 756mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein.
BACON-SHRIMP SKEWERS
Make these bacon-shrimp skewers for the perfect appetizer at your next party or barbecue. Sweet pineapple and smoky bacon give this dish a delicious taste.
Categories cocktail party appetizers
Time 55m
Yield 6-8 servings
Number Of Ingredients 4
Steps:
- Soak 16 wooden skewers in water for 30 minutes. Preheat the oven to 400 ̊.
- Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a rimmed baking sheet. Brush generously with barbecue sauce on both sides.
- Roast the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the rack. Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.
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.
ALOUETTE BACON WRAPPED SCALLOPS AND SHRIMP
Make and share this Alouette Bacon Wrapped Scallops and Shrimp recipe from Food.com.
Provided by Corrinne J
Categories Very Low Carbs
Time 20m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat a sauté pan over medium-high heat for 5 minutes.
- Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
- Set aside onto a paper towel. Drain grease from pan.
- In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
- Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
- Spread each bacon strip with 1/2 tablespoons of Alouette.
- Wrap the Alouette covered bacon around the side of the scallop.
- Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
- Sprinkle with chopped scallions.
- Serve immediately.
Nutrition Facts : Calories 146.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 322.9, Carbohydrate 0.7, Sugar 0.1, Protein 7.5
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
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.
SCALLOPS WITH BACON
Steps:
- Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.
SHRIMP AND BEEF SKEWERS WITH SOY AND SCALLION BUTTER
Provided by Giada De Laurentiis
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
- For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.
SHRIMP AND SCALLOPS WITH BACON
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Place the shrimp and scallops in a shallow dish or bowl. Dress the seafood with the lime juice and zest, sesame oil, grill seasoning, and hot red pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp from head to tail, pulling the bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten the bacon in place with toothpicks.
- Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow it to drain while the bacon crisps. Bake for 10 to 14 minutes, until the shrimp is pink and curled, the scallops are opaque, and the bacon is crisp. Check after 8 minutes; the shrimp might finish before the scallops.
- Arrange the cooked seafood on a platter and sprinkle with chopped scallions.
GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE
Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.
Provided by Manami
Categories Cuban
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
- Pour of all drippings, leaving bacon bits in the pan.
- Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
- Off heat, season with salt and pepper; keep warm.
- Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
- Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
- Grill scallops on bothe sides until cooked through 3-4 minutes per side.
- Grill shrimp until cooked through, about 2 minutes per side.
- Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
- Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
- Enjoy!
Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1
SCALLOP AND BACON KABOBS
This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.
Provided by breezermom
Categories Pineapple
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
- Cook the bacon until limp but not browned. Drain and set aside.
- Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
- Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.
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