Seafood Skewers Recipes

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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

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

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES



Peanut Sauce Over Shrimp Skewers and Rice Noodles image

Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1/2 cup coconut milk
3 tablespoons peanut butter
2 tablespoons sweet chile sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon lemongrass paste
1 1/2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
Kosher salt
12 (U-10) shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 teaspoons soy sauce
Zest and juice of 1 lime
Extra-virgin olive oil, as needed
8 ounces rice vermicelli, cooked
1 tablespoon sesame oil
2 teaspoons black sesame seeds, plus additional for garnish
2 teaspoons white sesame seeds, plus additional for garnish
1 cup julienned carrots
1 cup fresh cilantro leaves
1 cup seeded and diced, unpeeled English cucumber
1 cup julienned daikon
1/2 cup thinly sliced scallions
Lime wedges, for serving

Steps:

  • To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
  • For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
  • Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

GRILLED SHRIMP SKEWERS



Grilled Shrimp Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

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.

FISH SKEWERS WITH HERBS AND LIME



Fish Skewers With Herbs and Lime image

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Provided by Melissa Clark

Categories     seafood, skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley, cilantro or a combination

Steps:

  • Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
  • Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
  • When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
  • Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

GREEK SALMON AND SEAFOOD SKEWERS



Greek Salmon and Seafood Skewers image

Make and share this Greek Salmon and Seafood Skewers recipe from Food.com.

Provided by Boomette

Categories     Peppers

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 teaspoon dried marjoram (or oregano)
2 salmon fillets, without skin, cut in 1 inch cubes (6 ounces each)
1/2 green bell pepper, cut in 1 inch cubes
8 large shrimp, shelled and deveined
6 ounces scallops
lemon, quarters

Steps:

  • In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
  • Add salmon, bell pepper, shrimp and scallops and mix to coat well.
  • Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
  • On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
  • Set the barbecue to medium heat.
  • Put seafood skewers on an oiled grill of the bbq and close the cover.
  • Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
  • Serve the skewers with lemon quarters.

Nutrition Facts : Calories 358.1, Fat 19.5, SaturatedFat 2.8, Cholesterol 118.1, Sodium 346, Carbohydrate 2.4, Fiber 0.4, Sugar 0.4, Protein 41.4

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