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
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.
SHRIMP & SCALLOP KABOBS
Make and share this Shrimp & Scallop Kabobs recipe from Food.com.
Provided by Julesong
Categories Pineapple
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp.
- Drain pineapple chunks.
- (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
- In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
- Add shrimp and scallops.
- Cover; refrigerate 3 hours or overnight.
- Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
- Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
- Refrigerate leftovers.
Nutrition Facts : Calories 371.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 140.2, Sodium 909.7, Carbohydrate 17.9, Fiber 1.2, Sugar 12.2, Protein 30.3
GRILLED SCALLOPS AND SHRIMP KABOBS
Grilled Shrimp and Scallop Kabobs are fantastic! The marinade is quick and easy to prepare. Toss your shrimp and scallops in for a quick swim and BAM! You have outstanding flavors that you, your family and/or your guests are going to simply rave about!
Provided by Ken Noland
Categories Grilling
Time 57m
Number Of Ingredients 10
Steps:
- Place your shrimp and scallops in a large Ziploc freezer bag.
- In a bowl combine all the other ingredients and stir until mixed.
- Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
- Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
- Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
- Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
- Preheat your grill to medium-hot.
- Place the skewers on to the grill and grill each side for 3-5 minutes.
- Using the reserved marinade baste each side of the skewers.
- Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
- Serve immediately.
Nutrition Facts : Calories 231 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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 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
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., 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 fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
BARBECUED SHRIMP AND SCALLOP KABOBS
Looking for a sea food dinner? Then check out these grilled scallops and shrimp kabobs - brushed with a spicy butter mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g
SHRIMP SCALLOP & VEGGIE KABOBS WITH A MARGARITA BUTTER SAUCE
This is a great dish. Now, I do prefer an outside grill for this, but an inside grill pan or even the broiler will work. Because vegetables and seafood cook differently, I make separate kabobs so the seafood will not get overcooked. My favorites are to use zucchini, summer squash and grape tomatoes which are a nice compliment to the seafood. I brush the creamy Margarita Butter Sauce over both the seafood and the vegetables right after they come off the grill and then serve a little sauce on the side for each person to dip in. I serve my Recipe #389419 and some Jasmine rice for a great dinner. My beans by the way can easily be made ahead and just reheated, but honestly, they don't take more than a few minutes to make.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 12-15 Skewers, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more.
- Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes.
- Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers.
- In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick.
- KABOBS.
- Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes.
- Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker.
- Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper.
- I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook.
- Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!
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