Citrus Shrimp And Scallops Recipe - Cooking Index
Citrus Shrimp And Scallops Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Fresh or frozen scallops |
| 12 | Fresh or frozen large shrimp (abt 1/2 lb) - peeled and deveined | |
| 1 teaspoon | 5ml | Finely shredded orange peel |
| 1/2 cup | 118ml | Orange juice |
| 2 tablespoons | 30ml | Soy sauce |
| 1 teaspoon | 5ml | Grated ginger root |
| 1 | Garlic clove - minced | |
| 1/8 teaspoon | 0.6ml | Ground red pepper - to 1/4 teaspoon |
| 12 | Fresh or frozen pea pods | |
| 1 | Orange - cut into 8 wedges (medium) |
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, ginger root, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator for 30 minutes. Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiling Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn and broil 4 to 6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. This recipe serves 4.
Source:
NEW DIETER'S COOKBOOK by Better Homes and Gardens (c) 1992 - Meredith Corporation, Des Moines, Iowa - 480 pages - $39.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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