Grilled Drunken Shrimp And Scallop Skewers Recipes

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BEST GRILLED SHRIMP AND SCALLOP KABOBS



Best Grilled Shrimp and Scallop Kabobs image

Our Grilled Shrimp and Scallop Kabobs are out of this world! Shrimps and scallops infused with wonderful citrus flavors from lemon and lime mixed with Worchestershire sauce, then grilled to perfection, making this kabob BEST tasting EVER!

Provided by 2 sisters recipes

Categories     Seafood Recipes

Time 13m

Number Of Ingredients 12

30 Large Shrimps, peeled and deveined -(you can use frozen)
30 Sea Scallops
1/2 cup of Smart Butter or Olive Oil
6 Tbsp. lemon juice
6 Tbsp. lime juice
2 tsp. garlic powder
1 tsp. paprika
1 tsp. sea salt
1/2 tsp. cayenne pepper
1/4 tsp. fresh black pepper
5 Tbsp. Worcestershire sauce ( Lea & Perrins)
12 to 15 (or more) wooden 8" kabob sticks

Steps:

  • Soak wooden kabob sticks in water for one hour. Remove, let dry.
  • Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
  • In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
  • Stir and set aside about 1/3 of the juice for basting.
  • Pour the remaining marinade over the shrimp and scallops.
  • Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
  • Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
  • Thread kabobs alternately using scallops and shrimp.
  • Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
  • Brush each side with the remaining marinade.
  • Grill until shrimp turns pink and scallops are opaque.
  • Yields 15 Kabobs

PAN SEARED SHRIMP AND SCALLOP SKEWERS



Pan Seared Shrimp and Scallop Skewers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan

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.

GRILLED SHRIMP SKEWERS



Grilled Shrimp Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

  • Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
  • Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

GRILLED SHRIMPS & SCALLOPS



Grilled Shrimps & Scallops image

We all love seafood at our house, especially scallops. I hope you enjoy this very special dish...these are my favourite seafood kebabs.

Provided by Baby Kato

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

12 large shrimp
20 large sea scallops
1 green pepper
1 large Spanish onion
16 medium mushrooms, whole
4 tablespoons fresh ginger, minced
2 garlic cloves, minced
1/4 cup lemon juice (to taste)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
3/4 cup olive oil
1/4 lb butter, melted
4 tablespoons honey, clover or 4 tablespoons orange liquid honey

Steps:

  • Mix all marinade ingredients together.
  • Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
  • Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
  • Thread the seafood and vegetables alternately on skewers.
  • Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
  • This is wonderful served with a simple noodle dish, steamed rice or a green salad.

Nutrition Facts : Calories 737.4, Fat 64.5, SaturatedFat 20.4, Cholesterol 101.7, Sodium 898, Carbohydrate 29.8, Fiber 2.1, Sugar 21.5, Protein 15

SHRIMP AND SCALLOP KABOBS



Shrimp and Scallop Kabobs image

"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

3/4 cup butter, cubed
3 teaspoons Cajun seasoning
1-1/2 teaspoons hot pepper sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
12 uncooked large shrimp (about 1/2 pound)
16 sea scallops (about 2 pounds)

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.

GRILLED SHRIMP SKEWER



Grilled Shrimp Skewer image

Spice-shelf basics such as curry powder and ground cumin are blended with lime juice and ginger and form an easy, Indian-inspired marinade for shrimp. This recipe is adapted from Jennifer Trainer Thompson's "Caribbean Cocktails" (Ten Speed; 2003).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h5m

Yield Serves 10 as an appetizer

Number Of Ingredients 10

3 tablespoons fresh lime juice (from 3 limes), plus wedges for serving
1 tablespoon plus 1 teaspoon curry powder
2 teaspoons ground cumin
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh ginger (from one 1-inch piece)
2 scallions, white and pale-green parts only, chopped
2 small garlic cloves
1 1/4 teaspoons coarse salt
3 tablespoons extra-virgin olive oil
20 large shrimp (about 11 ounces)

Steps:

  • Blend lime juice, curry powder, cumin, sugar, ginger, scallions, garlic, and 1 1/4 teaspoons salt in a blender or a food processor. With machine running, add oil in a slow, steady stream to form a paste.
  • Cut shrimp along back (through shells) using kitchen scissors, and devein. Loosen shells from flesh using your fingers, keeping shells attached. Gently open each shell, and push some curry paste underneath to coat backs; put shells back in place. Cover with plastic wrap, and refrigerate for at least 30 minutes.
  • Soak 10 wooden skewers in water for 30 minutes. Meanwhile, heat grill to medium-high. Let shrimp stand at room temperature for 15 minutes. Thread 2 shrimp onto each skewer. Grill until shells are charred on one side, about 3 1/2 minutes. Flip, and cook until opaque, about 2 1/2 minutes more.

GRILLED SHRIMP AND SCALLOP KABOBS



Grilled Shrimp and Scallop Kabobs image

Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
  • Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
  • Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

SPICY SHRIMP 'N' SCALLOP SKEWERS



Spicy Shrimp 'n' Scallop Skewers image

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

2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon each white pepper, cayenne pepper and black pepper
18 uncooked large shrimp (about 3/4 pound)
12 sea scallops (1-1/2 pounds)

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

DRUNKEN SHRIMP STYLE QUICK MARINADE



Drunken Shrimp Style Quick Marinade image

This recipe created by Jayson Walker can be used for either shrimp, scallops or both. Cook time does not include skewer soaking or seafood marinating.

Provided by FLKeysJen

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup vodka
1 cup citrus juice (made from freshly squeezed orange, lime, and lemon juice)
1/4 cup peeled gingerroot, chopped
1/2 garlic clove, finely minced
sugar, to taste
1 cup miso
1/2 cup sesame oil (canola or vegetable oil would also work)
1 lb shrimp, rinsed, shells intact
1/2 lb bay scallop

Steps:

  • Soak skewers in water for 45 minutes.
  • In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
  • Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
  • Preheat ~ ignite ~ light -- fire up your GRILL!
  • Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

Nutrition Facts : Calories 628.4, Fat 32.8, SaturatedFat 4.8, Cholesterol 156.5, Sodium 3375.8, Carbohydrate 21.9, Fiber 3.8, Sugar 4.3, Protein 30.3

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From allrecipes.com


GRILLED SHRIMP SKEWERS WITH THAI FLAVORS - BOULDER LOCAVORE®
2021-06-09 Place shrimp in a metal or glass large bowl and cover with the marinade. Cover with plastic wrap and marinate the shrimp in the refrigerator for 45 minutes. STEP 2. Make the skewers. Using two bamboo skewers placed 1/8-1/4 inch apart add two shrimp, followed by a piece of pineapple.
From boulderlocavore.com


GARLIC GRILLED SHRIMP SKEWERS - DOWNSHIFTOLOGY
2020-07-03 Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp. Heat a grill or grill pan on medium high heat. Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
From downshiftology.com


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