Shrimp & Scallop Kabobs
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb raw shrimp
- 1 lb sea scallops, cut In half
- 1⁄2 cup vegetable oil
- 1⁄4 cup lemon juice
- 1⁄4 cup soy sauce, if avail
- 2 garlic cloves, finely chopped
- 2 tablespoons crystallized ginger, chopped or 1 1/2 teaspoons ginger, ground
- 1 teaspoon onion powder
- 1 (16 ounce) can pineapple chunks
- 2 small zucchini, sliced
directions
- Peel and devein shrimp.
- Drain pineapple chunks.
- (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
- In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
- Add shrimp and scallops.
- Cover; refrigerate 3 hours or overnight.
- Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
- Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
- Refrigerate leftovers.
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Reviews
-
My friend asked me for seafood . Awesome. My first time cooking scallops which can be tempermental . Loved it so much asked for some to go . Lite for the summer Modifed by putting pineapple in the rice. Lara -
This was great. As we all know, recipes are spring boards so... I added red pepper pieces, red onion pieces (cut about the size of loonies (dollar coins), fresh ginger (used the garlic press) and fresh pineapple and no zucchini. Everyone enjoyed this and will make it again. What leftovers??? -
This is a fabulous meal, that keeps you coming back for more. My 8yr.old couldn't stop himself from eating the scallops, shrimp and pineapple. I had to tell him more than once to save some for dad. The flavor was so good and tasty, we all needed a wheel barrel after dinner to get us to the sofa. SOOOOO GOOOOOD!To make the meal simple Lawreys or Lipton makes a asian noodle that takes 6 mins to prepare, a nice compliment to the kabobs. WOW !!!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
