Shrimp And Shiitake Kebabs Recipe - Cooking Index
Shrimp And Shiitake Kebabs Recipe - Cooking Index
| 1 1/4 cups | 296ml | Herb-Garlic Marinade - (see recipe) |
| 16 | Shiitake mushrooms - trimmed | |
| 24 | Jumbo shrimp - (abt 1 1/2 lbs) | |
| 8 | Wooden skewers - (10" long) |
Clean mushrooms. Place mushrooms in a small bowl and mix with 1/4 cup of the marinade. Marinate at least 1 hour (and up to 4) in a sealable bag.
If desired, shell shrimp. In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour. Soak skewers in warm water 30 minutes. Prepare grill.
Drain shrimp, discarding marinade. In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting. Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
This recipe yields 8 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B60) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.