Get Sassy Seafood Skewers With Jerk And All The Perks Recipes

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SEAFOOD SKEWERS



Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

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.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

JERK CHICKEN SKEWER WITH JERK SAUCE



Jerk Chicken Skewer with Jerk Sauce image

Provided by Food Network

Yield 20 skewers

Number Of Ingredients 13

1 pound boneless skinless chicken breast, pounded thin
1 small white onion, chopped
3/4 cup chopped scallion
3 teaspoons chopped fresh thyme
1 1/2 teaspoons ground pimento seeds (allspice berries)
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno
4 teaspoons brown sugar
1 teaspoon salt
1 teaspoon pepper
3/4 cup mango puree
2 plum tomatoes, seeded

Steps:

  • Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
  • In a food processor, place the rest of the ingredients and blend until smooth.
  • Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.
  • Place the remainder of the marinade into a small saucepan and add:
  • Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
  • To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.

GET SASSY SEAFOOD SKEWERS WITH JERK AND ALL THE PERKS!



Get Sassy Seafood Skewers With Jerk and All the Perks! image

Look at this - Shrimps (Prawns), Scallops, Pineapple and Red (Bell)Peppers marinated in Authentic Recipe #204926 by de Roché, skewered and then grilled before being served in Papaya Boats.....we have NOT finished yet, ALSO served with a salad of Melon Balls, Fennel, Mango, Red Onion, and Mint!! How can you resist this SIZZLING and SASSY offering from the girls with more Sass & more Dash than they know what to do with?! Hot and spicy - yet cool and fresh - a TOTALLY tropical experience! Here is the Who's Who: Karen/FT: I am the Jerk of the team - Oops, I mean I love it hot, so I am Recipe #204926: Peggy/A Good Thing: She has the balls - she loves Melon Balls: Kate does GREAT things with her Scallops: Melissa hankers after Sassy Shrimp(Prawns):Um Safia/Rezika loves her Mint to bits: Dawn always has to have her daily chunks - of Pineapple & Fennel:Mama Jennie says don't forget the Onion - preferably Red: Dicentra loves to play in Papaya Boats: cajun chef in Louisiana is red hot, but does not mind a red Pepper(bell) now and then, and Star must have a mango a day - helps her work, rest and play! Steve Martin stops by often to eat our JERK skewers - are you a big enough Jerk to try these sassy seafood skewers??

Provided by French Tart

Categories     Pineapple

Time P1DT5m

Yield 8 Seafood Skewers, 4 serving(s)

Number Of Ingredients 11

1 fresh melon, balls
2 red onions, peeled, halved and cut into thin slices
4 sprigs fresh mint leaves, finely chopped
1 mango, peeled and cut into chunks
1 fennel bulb, trimmed and cut into chunks
jamaican Caribbean jerk marinade
16 tiger shrimp, peeled and tail left on
8 large scallops, cleaned and trimmed or 16 small scallops, cleaned and rimmed
1 fresh pineapple, peeled, cored and cut into chunks
3 -4 red peppers, seeded, trimmed and cut into chunks
1 papaya, cut into quarters

Steps:

  • Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night.
  • Soak 8 wooden skewers in water, or use metal skewers if available.
  • One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed.
  • Take 2 prawns, 1 (2) scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper.
  • Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time.
  • Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment.

Nutrition Facts : Calories 236.2, Fat 1.5, SaturatedFat 0.2, Cholesterol 46.4, Sodium 122.2, Carbohydrate 47.3, Fiber 8.3, Sugar 29.2, Protein 13.4

HERBED SEAFOOD SKEWERS



Herbed Seafood Skewers image

"I've made these well-seasoned kabobs many times, even over an open fire," says Sharon Downs of Williston, Vermont. "They attracted the neighboring campers."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup canola oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon dried basil
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 large sweet yellow pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
Hot cooked rice, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours., Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables. , 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 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 217 calories, Fat 10g fat (1g saturated fat), Cholesterol 120mg cholesterol, Sodium 684mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE



Jerk pork & pineapple skewers with black beans & rice image

Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

400g pork fillet , cut into 4cm chunks
2 tbsp jerk or Creole seasoning
1 tsp ground allspice
1 tbsp hot chilli sauce , plus extra to serve (optional)
3 limes , zest and juice 1, other 2 cut into wedges to serve
½ small pineapple , peeled , cored and cut into 4cm chunks
1 tbsp vegetable oil
200g basmati rice
400g can black bean , drained and rinsed

Steps:

  • Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
  • Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
  • Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.

Nutrition Facts : Calories 451 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium

JERK-ISH PORK SKEWERS



Jerk-ish pork skewers image

Fire up the barbecue to make these pork skewers, packed with herbs and spices. Pair with a rice salad and they'll go down a treat with the whole family

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 40m

Number Of Ingredients 11

500g pork mince (at least 10% fat)
2 tsp allspice berries, ground using a pestle and mortar
1 tsp ground cinnamon
2 tsp thyme leaves
2 spring onions, finely chopped
2 garlic cloves, finely chopped
1 lime, zested and cut into quarters
2 tsp molasses or honey
2 tbsp olive oil
rice salad, to serve (optional)
8 wooden skewers, soaked in water for at least 2 hrs

Steps:

  • Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.
  • Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
  • Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
  • Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

Nutrition Facts : Calories 279 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.2 milligram of sodium

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE



Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories     Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

  • Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
  • Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
  • In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
  • Dipping Sauce.
  • In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
  • Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
  • I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

SQUID & PRAWN SKEWERS



Squid & prawn skewers image

Make our sizzling seafood skewers on a barbecue and add your favourite marinade. We have ideas for three flavour-packed glazes

Provided by Esther Clark

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 4

150g raw king prawns
250g cleaned squid
your chosen glaze (optional)
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Steps:

  • Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze and cook for another 1 min on each side until charred and sticky.

Nutrition Facts : Calories 74 calories, Fat 1 grams fat

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