Recipes

Seafood on Bamboo Skewers

Alternate shrimps and scallops on skewers with peppers, tomatoes, mushrooms and onion. Grill outdoors while basting the kabobs with this tasty marinade.It’s worth the effort!
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Course Fish and Seafood, Seafood
Cuisine Continental

Servings 4 servings
Calories 2439.75 kcal

Ingredients

  

  • 3/4 cup(s) olive oil
  • 1 tablespoon(s) white wine vinegar
  • 1/2 floz fresh lime juice
  • 1 Peel of 1 lime, grated
  • 1 tablespoon(s) to 2 tbsp. finely chopped fresh mint
  • 1 tablespoon(s) to 2 tbsp. finely chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 2 tablespoon(s) freshly grated ginger
  • 20 ounce(s) sea scallops
  • 8 skewers
  • 2 to 3 green or yellow bell peppers cut into 1-inch pieces
  • 32 cherry tomatoes
  • 32 small mushrooms, stems removed
  • 2 red onions, peeled and cut into 1-inch pieces

Instructions

 

  • In a large bowl whisk together 1/2 cup olive oil, vinegar, limejuice, lime peel, mint, parsley, garlic and ginger.
  • Add the shrimp and scallops and stir to coat.
  • Cover and refrigerate for 2 to 3 hours.
  • If using bamboo skewers, soak them in hot water to cover for 30 minutes.
  • Prepare a charcoal grill.
  • Drain shrimp and scallops, reserving the marinade.
  • Place the seafood on the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces.
  • Brush with the remaining 1/4-cup oil.
  • Place on a hot grill and grill 3 to 5 minutes, until done, turning frequently and brushing with the reserved marinade.
  • Serve hot or at room temperature.
  • Ready in 1 hour.

Nutrition

Calories: 2439.75kcalCarbohydrates: 81.37gProtein: 161.64gFat: 172.31gSaturated Fat: 23.26gCholesterol: 315mgSodium: 1691.49mgFiber: 21.64gSugar: 38.1g

Keyword Tomato, Vegetables
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