Indianstyleshrimpandscallopskewers Recipes

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on 4 skewers.
• Season both skewers with salt and pepper on both sides.
• Combine paprika, crushed pepper, lemon zest and parsley in small dish.
• Sprinkle combined herbs and spices over skewers and rub.
• Spray heated pan with cooking spray and sear shrimps 3 minutes on each side or until curled and pink.
• Squeese the juice of 1/2 lemon over the pant and remove to a warm platter.
• Return pan to heat and spray again with cooking spray.
• Cook scallops 3 to 4 minutes on each side or until carmel in color.
• Squeeze juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

INDIAN STYLE SHRIMP AND SCALLOP SKEWERS

Steps:

• Whisk oil and spices in a large bowl until blended.
• Add shrimp and scallops and toss gently to coat.
• Cover and refrigerate 2 to 3 hours to let seafood absorb marinade flavors.
• Thread shrimp and scallops on seperate skewers.
• Oil grill rack and place it 4 to 6 inches above hot coals.
• Grill skewers 2 to 3 minutes per side until seafood is lightly browned and just barely opaque in the center.

HEALTHY SPICY SHRIMP AND SCALLOP SKEWERS

Steps:

• Thaw any meat as necessary. If fresh, proceed to the next step.
• Mix together the salt, pepper, cayenne, and garlic.
• Align shrimp and scallops every other onto 4 skewers or 1 skewer per person.
• Brush the shrimp with the olive oil. Use more if you would like a more bold and juicy flavor, but stick to minimal amounts if you would like a lower calorie meal.
• Sprinkle the spice seasoning mix over each side of the skewers.
• Squeeze the lemon juice over one side of the skewers.
• Grill them over medium to medium-high heat until the meat is cooked through. About 2-3 minutes per side.
• Add Tabasco sauce to your likening and garnish with some sliced grilled lemons.

SHRIMP AND MANGO SKEWERS

Steps:

• Soak bamboo skewers in water for 15 minutes before using.
• Alternately, skewer shrimp, mango and onion pieces.
• Place in a dish large enough for skewers in one layer.
• Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
• Sprinkle with salt and pepper.
• Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
• Prepare grill.
• Spray or lightly brush olive oil onto kebabs.
• Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
• Enjoy!

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.

SOY-WASABI SHRIMP AND SCALLOP SKEWERS - WEIGHT WATCHERS

Steps:

• Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
• In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
• Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
• Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
• Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.