Best Shellfish Skewers With Equatorial Glazing And Dipping Sauce Recipes

Saucy BBQ Seafood Skewers with Not-So Secret BBQ Sauce image

Provided by Cooking Channel

Time 20m

Yield 2 serving

Number Of Ingredients 11

1/4 cup canned tomato sauce
2 tablespoons ketchup
2 teaspoons brown sugar (not packed)
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
Skewers
6 ounces large raw sea scallops
4 ounces raw Atlantic salmon
4 ounces large raw shrimp, peeled and deveined (tails removed)
8 to 10 cherry tomatoes
1 zucchini

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

Shellfish Skewers with Equatorial Glazing and Dipping Sauce image

Yield Serves 6

Number Of Ingredients 13

2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers

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.