Garlicseafood Brochette With Orzo Recipes

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SEAFOOD BROCHETTES



Seafood Brochettes image

Make and share this Seafood Brochettes recipe from Food.com.

Provided by KittyKitty

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb unpeeled large, fresh shrimp
1 lb grouper fillet, cut into 1 inch pieces
1/2 lb sea scallops
4 slices bacon, quartered
8 medium sized frsh mushroom caps
1 large green pepper, seeded and cut into 1 inch pieces
hot cooked rice
1/2 cup butter, melted
1/2 cup pineapple juice
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon ground ginger
fresh ground pepper, to taste

Steps:

  • Peel shrimp; devein. Alternately thread shrimp, grouper, and next 4 ingredients onto 8 (12 inch) skewers. Place skewers, in batches, on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat 12 to 15 minutes or until shrimp turn pink and fish flakes easily when tested with a fork, turning and basting with Citrus-Ginger Sauce. Serve over rice.
  • Sauce;.
  • Combine all ingredients; stir well. (1 1/2 cups).

Nutrition Facts : Calories 623.2, Fat 37.3, SaturatedFat 18.7, Cholesterol 309.9, Sodium 760, Carbohydrate 11.2, Fiber 1.4, Sugar 5.1, Protein 59.4

GREEK-STYLE SEA SCALLOP BROCHETTES



Greek-Style Sea Scallop Brochettes image

Categories     Shellfish     Quick & Easy     Lemon     Scallop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Steps:

  • Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
  • Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

LEMON-GARLIC SHRIMP ORZO SKILLET



Lemon-Garlic Shrimp Orzo Skillet image

You know that phrase, "a little goes a long way?" Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
1/4 teaspoon salt
4 cloves garlic, finely chopped (about 4 teaspoons)
3/4 cup uncooked orzo pasta (about 5 oz)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve.
  • Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted. Add broth; cover and simmer 10 to 11 minutes or until liquid is nearly absorbed.
  • Stir in shrimp, butter and zucchini; cover and cook 3 to 4 minutes or until shrimp are pink and pasta is tender.
  • Stir in cheese, lemon, and thyme; garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize About 1 Cup, Sodium 460 mg, Sugar 2 g, TransFat 0 g

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