Shanghai shrimp-and-scallop kebabs

4 Servings

Ingredients

Quantity Ingredient
½ pounds Fresh sea scallops, (4 large)
½ pounds Fresh shrimp, (24 medium) peeled with tails intact
¼ 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
¼ teaspoon Crushed red pepper
4 mediums Fresh mushrooms
8 Pieces green onions, (2-inch)
Vegetable cooking spray
Lime wedges, (optional)

Directions

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.

Yield: 4 servings (serving size: 1 kebab).

Per serving: 240 Calories; 3g Fat (12% calories from fat); 27g Protein; 25g Carbohydrate; 105mg Cholesterol; 466mg Sodium Serving Ideas : Serve with lime wedges, if desired.

Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.

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