Squid Prawn Skewers Food

SQUID & PRAWN SKEWERS

Squid & prawn skewers image

Make our sizzling seafood skewers on a barbecue and add your favourite marinade. We have ideas for three flavour-packed glazes

Provided by Esther Clark

Time 20m

Number Of Ingredients 4

Ingredients

150g raw king prawns
250g cleaned squid
your chosen glaze (optional)
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Steps:

Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze and cook for another 1 min on each side until charred and sticky.

Nutrition Facts : Calories 74 calories, Fat 1 grams fat

CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH

Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Ice
8 plum tomatoes, cored, halved the short way
Canola oil, for grilling
Kosher salt and freshly ground black pepper
1/2 cup Greek extra-virgin olive oil
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 small red onion, cut into small dice
12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
12 small kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil, plus more for drizzling
4 cloves garlic, minced
4 lemons, halved
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Fresh parsley leaves
Dill fronds, for garnish

Steps:

For the relish: Soak the hickory chips in water for at least 1 hour.
Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.

SEAFOOD SKEWERS

Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

Steps:

In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

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