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Speaker: These specific inspired shrimps and scallop kebabs peer perfectly with our recipe for pineapple salsa. Soak the bamboo skewers in water for at least 30 minutes . Now, clean one pound of shrimp by pulling off the legs and then peeling the shell off. You can discard the shell or reserve for fish stock if you like. Now, with a small pairing knife, cut along the top to remove the vein and run under water. Next, mince one pound of scallops, pat dry and then remove the muscle. Now, cut one bunch of green onions into two long pieces and wash 12 cherry tomatoes. Then thread the shrimp, green onion, tomato and scallop.
Now, peel and grate a one inch piece of fresh ginger over a large bowl. Add three tablespoons of rice wine vinegar. Three tablespoons of soy sauce. Two tablespoons of sesame oil. Two tablespoons of brown sugar and two cloves of minced garlic. Preserve half of this mixture to base the kebab while grilling. Now, pour the remaining marinade over the kebabs and leave the marinade at room temperature for at least an hour or in the refrigerator for up to eight hours.
Now, prepare a charcoal grill to medium heat. Place the skewers on a hot grill and season with fresh black pepper. Turn once. Then you brush with the soy mixture. Cook into a opaque throughout, about 6-8 minutes. Shrimp and scallops are healthy and easy to make and have a big punch of flavor. Serve them with lemon or lime veggies.
For more delicious barbecues recipes visit www.summerkitchen.tv.
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