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SHRIMP AND SCALLOP KABOBS
Yield: 6 main dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37
INGREDIENTS
- 1 pound large shrimp, shelled and deveined,
leaving tail part of shell on, if you like
- 12 ounces large sea scallops
- 3 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon Asian sesame oil
- 2 tablespoons grated, peeled fresh ginger
- 2 garlic cloves, crushed with garlic press
- 1 tablespoon brown sugar
- 1 bunch green onions, cut on diagonal into 3-inch pieces
- 12 cherry tomatoes
- 6 long metal skewers
DIRECTIONS
Prepare grill. Pull off and discard tough
crescent-shaped muscle from each scallop. Pat
shrimp and scallops dry with paper towels.
In large bowl, combine soy sauce, vinegar, sesame
oil, ginger, garlic, and brown sugar. Add shrimp
and scallops, tossing to coat.
Alternately thread shrimp, scallops, green-onion
pieces, and cherry tomatoes onto skewers. Grill
over medium heat, turning skewers occasionally and
brushing shrimp and scallops with any remaining
soy-sauce mixture during first half of cooking,
until shrimp and scallops are just opaque throughout,
6 to 8 minutes.
Nutritional Information Per Serving (1/6 of recipe):
Calories: About 168, Protein: 23 g, Carbohydrate: 9 g,
Fat: 4 g, Cholesterol: 112 mg, Sodium: 851 mg
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