2 tbsp peanut oil
2 jalapeño chilies, minced
2 tsp minced peeled fresh ginger
1 garlic clove, minced
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 tsp cornstarch
1 tbsp fresh lime juice
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers
A Recipe for
Shellfish Skewers With Equatorial Glazing And
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This Recipe for Shellfish Skewers With Equatorial Glazing And is one of thousands in the Recipes-to-go Barbecue Cookbook.
Worries go down better with soup. |
| Jewish Proverb |
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I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Shellfish Skewers With Equatorial Glazing And from the recipe cookbook of Recipes-to-go (Barbecue)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Food Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Heat oil in small saucepan over very low heat until warm. Stir in
chilies, ginger and garlic. Cover and cook 6 minutes, stirring
occasionally (do not brown). Mix wine, soy sauce, sugar and
cornstarch dissolves. Add to chili mixture; increase heat to
medium-high and whisk until mixture comes to boil and thickens
slightly. Remove sauce from heat. Transfer to bowl and cool to room
temperature. Stir in lime juice. (Can be made 4 hours ahead. Let
stand at room temperature.)
Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small
bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp
and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side. Transfer
to plates. Serve with reserved sauce.
Bon Appétit July 1995
Serves: 6
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