Shrimp and Scallop Kabobs*
Source of Recipe
Cooking Light, May 1994
List of Ingredients
1/2 pound fresh sea scallops (4 large)
1/2 pound fresh shrimp (24 medium) -- peeled, with tails
intact
1/4 cup dry sherry
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced fresh ginger root
1 teaspoon bottled minced fresh garlic
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
4 medium fresh mushrooms
8 pieces green onions -- (2-inch)
Vegetable cooking spray
Lime wedges -- (optional)
Cut scallops in half crosswise.
Combine scallops and shrimp in a bowl; set aside. Combine sherry and next
5 ingredients; pour over seafood. Cover and marinate in refrigerator 30
minutes.
Discard mushroom stems, and cut caps in half lengthwise; set aside. Remove
seafood from marinade, reserving marinade. Thread 2 scallop halves, 6
shrimp, 2 green onion pieces, and 2 mushroom halves alternately onto each
of 4 (12-inch) skewers.
Coat grill rack with cooking spray; place rack on grill over medium-hot
coals. Place kebabs on grill rack, and cook 4 minutes on each side or
until shrimp and scallops are done, basting occasionally with reserved
marinade.
(serving size: 1 kebab)
Per Serving: 157 Calories; 3g Fat (17.1%
calories from fat); 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 105mg
Cholesterol; 483mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Vegetable; 0 Fat.
Serving Ideas : Serve with lime wedges, if desired.
Recipe
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