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
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| William Ralph Inge |
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Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This Recipe for Shellfish Skewers With Equatorial Glazing And is one of thousands in the Recipes-to-go Barbecue Cookbook.
I don't even butter my bread; I consider that cooking. |
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This is a recipe for Shellfish Skewers With Equatorial Glazing And from the recipe cookbook of Recipes-to-go (Barbecue)
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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
Shellfish Skewers With Equatorial Glazing And Recipe brought to you by Recipes To-Go