An Asian-inspired marinade adds flavor and sheen to these colorful kebabs layered with succulent seafood. The crisp veggies and rich mushrooms offset fresh-from-the-sea flavors and are perfect for an outdoor dinner party.
All Fired Up! by Margaret Howard, images copyright Le Group Polygone. Copyright 2010; Firefly Books
|1/4 cup dry sherry, for the Marinade||12 jumbo shrimps|
|1 tablespoon sesame oil, for the Marinade||8 squares sweet red peppers|
|1 tablespoon grated gingerroot, for the Marinade||8 squares green peppers|
|2 teaspoons light soy sauce, for the Marinade||12 medium mushrooms|
|1 large clove garlic, crushed, for the Marinade||4 metal or soaked wooden skewers|
|16 sea scallops|
For marinade: In bowl, combine sherry, oil, gingerroot, soy sauce and garlic. Place scallops and shrimp in shallow non-reactive dish or re-sealable plastic bag. Pour marinade over, turn to coat; cover and refrigerate for 1 to 2 hours.
Blanch pepper cubes in boiling water for 1 minute; drain well.
Remove seafood from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread scallops, shrimp, pepper cubes and mushrooms alternately onto 4 metal or soaked wooden skewers.
Preheat grill on medium-high. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes or until shrimp and scallops are opaque; turn once or twice, basting occasionally with warm marinade.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf