Best Shellfish Skewers With Equatorial Glazing And Dipping Sauce Recipes
SAUCY BBQ SEAFOOD SKEWERS WITH NOT-SO SECRET BBQ SAUCE
Provided by Cooking Channel
Time 20m
Yield 2 serving
Number Of Ingredients 11
Steps:
- For the sauce: Combine the tomato sauce, ketchup, brown sugar, garlic powder, and apple cider vinegar in a small bowl. Set aside.
- For the skewers: Cut scallops into halves or quarters, so that they are just slightly larger than the shrimp. Cut salmon and zucchini into chunks approximately the same size as the scallops.
- Place all the vegetables and seafood onto 4 skewers, alternating their order.
- Bring a grill or grill pan sprayed with nonstick spray to medium heat. Add skewers and cook until seafood begins to turn opaque on top, about 5 minutes.
- Flip skewers and cook until all seafood is cooked through, 4 to 5 minutes.
- Drizzle or brush sauce over skewers immediately after removing them from heat.
Nutrition Facts : Calories 299, Fat 7 grams, Sodium 616 milligrams, Carbohydrate 19 grams, Fiber 2.5 grams, Protein 40 grams, Sugar 12 grams
HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g
SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE
Categories Shellfish Scallop Shrimp Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- 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.
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