Shellfish Skewers With Equatorial Glazing And Dipping Sauce Recipes

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SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE



SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE image

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE. Alimento Base: Shellfish, Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown)....

Provided by Equipo Editorial

Categories     Shellfish

Time 25m

Number Of Ingredients 13

2 tablespoons peanut oil
2 jalapeño chilies (minced)
2 teaspoons minced peeled fresh ginger
1 garlic clove (minced)
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup packed dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
24 large uncooked shrimp (peeled, deveined)
24 large sea scallops
6 metal skewers

Steps:

  • Preparation
  • Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown).
  • Mix wine, soy sauce, sugar and dissolve cornstarch.
  • Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature.
  • Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature).
  • Prepare barbecue (medium-high heat).
  • Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve.
  • Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
  • Grill just until cooked through, about 3 minutes per side. Transfer to plates.
  • Serve with reserved sauce.

Nutrition Facts : Fat 9 g, Carbohydrate 12 g, Protein 9 g, ServingSize 1 ración

STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE



Steak and Veggie Skewers with Creamy Dipping Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed
10 ounces cremini mushrooms
1 red onion, cut into 1-inch cubes
1 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
3/4 cup sour cream
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced

Steps:

  • Soak 12 wooden skewers in water for at least 30 minutes.
  • Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
  • Preheat a grill or grill pan to medium-high heat.
  • Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
  • Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
  • Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE



Shellfish Skewers with Equatorial Glazing and Dipping Sauce image

Categories     Shellfish     Scallop     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers

Steps:

  • Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.

RUM-GLAZED SHRIMP SKEWERS



Rum-Glazed Shrimp Skewers image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup spiced rum
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
3 teaspoons cornstarch
1 pineapple, cut into bite-size chunks, no larger than shrimp
12 large shrimp, peeled and deveined
1 red bell pepper, cut into bite-size chunks, no larger than shrimp
1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
1 red onion, cut into bite-size chunks, no larger than shrimp
18 crimini mushrooms, cleaned and stem removed
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups fresh mint leaves, finely chopped
1 cup olive oil
1/4 cup rice wine vinegar
1 small red onion, small diced (about 1/2 cup)
Kosher salt and freshly ground black pepper

Steps:

  • For the shrimp: Preheat the grill to medium-high heat.
  • Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
  • Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
  • Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
  • For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE



SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE image

Categories     Shellfish     Appetizer

Yield 6 servings

Number Of Ingredients 13

2 T peanut oil
2 jalapenos, minced
2 T minced peeled fresh ginger
1 garlic clove, minced
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed)dark brown sugar
2 tsp cornstarch
1 T fresh lime juice
1/4 cup chopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers

Steps:

  • Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch in small bowl until cornstarch dissolves. Add to chili misture; increase heat to medium high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temp. Stir in lime juice (can be made 4 hours ahead. let stand at room temperature.) Prepare barbecue, medium high heat. Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill until cooked through about 3 minutes per side. Remove and transfer to plates. Spoon remaining sauce over top.

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

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

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE



Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories     Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

  • Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
  • Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
  • In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
  • Dipping Sauce.
  • In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
  • Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
  • I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE



Grilled Shrimp Skewers with Orange Glaze image

The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

  • Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
  • If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
  • Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
  • Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

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