Chili Scallop & Shrimp Kebabs
Recipe: #22370
January 05, 2016
Categories: Scallops, Shrimp, Garlic, Pacific Northwest, Fathers Day, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, more
"This is out of "The Backyard Barbecue Cookbook" If you are not too sure about your chili tolerance, reduce the chili bean sauce. This is great served with rice. Hope you enjoy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (202.5 g)
- Calories 166.8
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 199.6 mg
- Sodium - 1232.2 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 0.3 g
- Sugars - 2.4 g
- Protein - 25.5 g
- Calcium - 87.8 mg
- Iron - 0.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the crushed garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar and lemon juice.
Step 2
Shell shrimp and devein, leaving tail shells on.
Step 3
Clean the scallops.
Step 4
Add the shrimp and scallops to the marinade.
Step 5
Cover and marinate for 10-15 minutes.
Step 6
Skewer shrimp and scallops on skewers. (If using wooden skewers make sure to soak in water for about 30 minutes).
Step 7
Cook on a preheated lightly oiled barbecue grill for 4 minutes each side. Baste with the remaining marinade during cooking.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy large, raw shrimp with the tail shells still on for this recipe.
- If using wooden skewers, make sure to soak them in water for about 30 minutes before cooking.
- Replace shrimp with chicken: Chicken is a great substitution for shrimp as it can be cooked in the same amount of time and can absorb the flavors of the marinade just as well. This substitution is ideal for those who don't eat seafood or prefer the taste of chicken.
- Replace chili bean sauce with tomato sauce: Tomato sauce can be used as a less spicy alternative to chili bean sauce. This substitution is ideal for those who are not too sure about their chili tolerance or for those who prefer the taste of tomato sauce.
Spicy Veggie Kebabs Replace the shrimp and scallops with an equal amount of diced bell peppers, mushrooms, red onions, and zucchini. Increase the chili bean sauce to 2 tablespoons. Skewer the vegetables and cook for 8 minutes each side.
Coconut Rice: This fragrant rice dish is the perfect accompaniment to the Chili Scallop & Shrimp Kebabs. The creamy coconut milk and subtle sweetness of the rice perfectly balances out the spiciness of the kebabs, making for a delicious meal.
Tomato Cucumber Salad: This light and refreshing salad is the perfect complement to the Coconut Rice and Chili Scallop & Shrimp Kebabs. The crunchy cucumbers and sweet tomatoes provide a refreshing contrast to the creamy rice and spicy kebabs, making for a delicious and balanced meal.
FAQ
Q: What type of skewers should I use?
A: Wooden skewers are best, but make sure to soak them in water for about 30 minutes before using them.
Q: How long should I cook the skewers?
A: The cooking time for skewers will depend on the type of food and the size of the pieces. Generally, it should take 8-10 minutes to cook them until they are golden brown.
1 Reviews
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Fun facts:
The concept of kebabs originated in the Middle East and have been around since the 13th century. It is believed that the Mongol invaders of Central Asia and Persia spread the idea of skewering and roasting meat.
In the late 1800s, the famous French chef Auguste Escoffier created a dish called Brochettes de Langoustines, which was a skewered dish of shrimp and scallops. This dish is believed to be the inspiration for the Chili Scallop & Shrimp Kebabs recipe.