Shrimp Scallop Kabobs Recipes

GRILLED SCALLOPS AND SHRIMP KABOBS

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.

SHRIMP AND SCALLOP KABOBS

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.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

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.

BEST GRILLED SHRIMP AND SCALLOP KABOBS

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

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

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.

GRILLED SHRIMP AND SCALLOP KABOBS

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.

SHRIMP & SCALLOP KABOBS

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.

SHRIMP SCAMPI KABOBS

Steps:

• Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
• Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
• Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
• Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.

SHRIMP AND SCALLOP KABOBS

Steps:

• Melt butter in a microwave-safe bowl and add all remaining ingredients except seafood. Stir until combined. Set aside 1/2 cup for serving and keep warm.
• Coat grill rack with nonstick spray and prepare coals (for charcoal grill).
• Peel and devein the shrimp, leaving tails attached.
• Thread shrimp and scallops alternately on four metal or soaked wooden skewers.
• Grill, covered, over medium heat for 3-5 minutes each side or until shrimp turn pink and scallops are opaque, basting occasionally with butter mixture.
• Serve with reserved butter mixture.