GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS
Provided by Bobby Flay
Categories appetizer
Time 1h19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
- Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
- Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
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.
CELLOPHANE NOODLES WITH GARLIC, CUCUMBERS AND CILANTRO - WW
3 Points per serving, 1.5 cups in a serving. This is good with Soy-Wasabi Shrimp and Scallop Skewers - Weight Watchers Recipe #237064 or as a light meal on its own. Add some Asian hot sauce or spicy vinegar for more zing!
Provided by Rhiannon Deux
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain.
- Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snowpeas and cucumber; toss well. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 175.8, Fat 3.6, SaturatedFat 0.5, Sodium 557.5, Carbohydrate 34.6, Fiber 2.1, Sugar 7.1, Protein 2
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
SOY-WASABI SHRIMP AND SCALLOP SKEWERS
How to make Soy-Wasabi Shrimp and Scallop Skewers
Provided by www.weightwatchers.com
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 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, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden 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 reserved sliced scallions and serve. Yields 2 skewers per serving.
- Wasabi (or Japanese horseradish) has quite a kick so you may want to add more or less according to your taste. Serve skewers with jasmine rice.
- *If you're using wooden skewers, soak them in water for 20 minutes before use to prevent charring.
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Cuisine Japanese,AsianTotal Time 30 minsServings 4
- Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
- 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, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden skewers.* Lightly coat skewers with cooking spray.
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- 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.
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