Cajun Salmon And Scallop Kabobs Recipes

SALMON AND SCALLOP KABOBS

Steps:

• In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper.
• Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
• Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

CAJUN KABOBS

Steps:

• Preheat broiler.
• Line baking tray with foil and spray with cooking spray.
• Place rack about 5-inches from heat.
• Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
• Cut chicken into 1-inch pieces.
• Spray chicken with cooking spray and toss them in spice mixture.
• Divide in half and thread on 2 kabob skewers.
• Place olive oil in small bowl and season with salt and pepper.
• Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
• Divide in half and place on 2 skewers.
• Remove tray from oven and place skewers on the foil.
• Return to the oven and broil for 5 minutes.
• Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

BARBECUED SHRIMP AND SCALLOP KABOBS

Steps:

• Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
• To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.
• Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.