Skewered Seafood Recipes

SEAFOOD SKEWERS

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.

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.

SKEWERED SEAFOOD

Steps:

• Wash and clean shellfish. The shrimp can be peeled or the shell left on.
• Wrap the scallops in basil leaves and put them on the skewer. Then wrap the shrimp with a scallion and add that to the skewer. Brush with melted butter and beer.
• Place on a hot grill for about five minutes on each side.

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

SKEWERED COCONUT SHRIMP

Steps:

• Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
• In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
• Thread 1 shrimp on each skewer.
• Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
• Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
• Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.

SKEWERED SHRIMP

Steps:

• In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.

SIMPLE SKEWERED SHRIMP

Steps:

• Peel and devein the shrimp; rinse and pat dry. In a bowl, combine all ingredients and stir well to mix. Let marinate at room temperature at least 20 minutes, stirring occasionally.
• Warm grill to high.
• Soak the skewers in water to avoid burning.
• Put 4-5 shrimp on each skewer, brush with any remaining marinade and grill for 4 to 5 minutes on each side, turning once.