Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal
"For those weeknights when the dinner hour sneaks up quickly and catches you unaware, don't pick-up the phone and order pizza -- Give this delicious, quick and easy seafood recipe a try. It's a feast for both your eyes and palate, yet it requires very little effort. These creole-seasoned Shrimp and Scallop Kabobs marinate and cook in less that 30 minutes!"
- Ready In:
- 28mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- vegetable oil cooking spray
- 226.79 g fresh sea scallop, crescent-shaped muscle removed
- 226.79 g medium shrimp, peeled & deveined
- 236.59 ml dry white wine (Chablis works well)
- 59.16 ml fresh lemon juice
- 29.58 ml creole mustard
- 7.39 ml olive oil
- 4 garlic cloves, minced
- 29.58 ml minced fresh parsley
- 0.61 ml salt
- 2.46 ml cayenne pepper
- 2.46 ml dried whole dill weed
- 1.23 ml hot sauce (OR to taste)
- frozen artichoke heart, thawed and halved
- 12 fresh mushrooms
- 12 cherry tomatoes
- 12 pitted ripe black olives
- 4-6 long metal skewers
- 473.18 ml cooked long-grain rice
- 1 lemon, cut into wedges
directions
- Prepare your barbeque grill: Before firing up, coat the rack with cooking spray and set 4-inches above the heat source.
- Wash the seafood and gently pat dry with paper towels. Set aside.
- Combine the next ten (10) ingredients in a shallow glass dish. Add the scallops and shrimp, gently tossing to coat. Next, add the artichoke hearts and continue to gently toss. Cover and marinate in the refrigerator for 15 minutes.
- Remove the seafood and artichokes from the marinade, reserving the marinade.
- Pour the reserved marinade into a saucepan and bring to a boil over a medium-high flame; boil for two (2) minutes. Remove from heat and set aside.
- Thread skewers: Scallops, shrimp, artichokes, mushrooms, tomatoes, and olives, alternately - until all pieces are used.
- Place kabobs on the pre-heated barbeque grill over low heat; cook 3 to 4 minutes on each side until done (scallops should be opague and shrimp pink). Baste frequently with the reserved marinade. Serve over cooked rice with lemon wedge garnish. A simple tossed green salad will make this delicious meal complete!
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
