BEST GRILLED SHRIMP AND SCALLOP KABOBS
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
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
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.
GRILLED SHRIMP SKEWERS
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
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
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
"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
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
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
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
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
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
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
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
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
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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