Collection (3) Shrimp & Scallop Kabobs

[Trevor Martin]

Fred Towner wrote:
>
> >From: jm...@lehigh.edu
> >I need a recipe for shrimp and scallop kabobs
>
> Shrimp & Scallop Kabobs
> Seafood-Grilled Seafood Kabobs
> Shrimp Kabobs
>
> The last recipe doesn't mention scallops, but what the heck, wing it!
>
> MMMMM----- Recipe via Meal-Master (tm) v8.02
>
> Title: Shrimp & Scallop Kabobs
> Categories: Fish
> Yield: 6 servings
>
> 1 pound Large Raw Shrimp
> 1 pound Sea Scallops, Cut In Half
> 1/2 cup Vegetable Oil
> 1/4 cup Lemon Juice
> 1/4 cup Imported Soy Sauce If Avail.
> 2 each Cloves Garlic Finely Chopped
> 2 Tablespoons Chopped Crystallized GingerO
> 1 1/2 teaspoon Ground Ginger
> 1 teaspoon Onion Powder
> 16 ounces Pineapple, Chunks, 1 cn
> 2 each Small Zucchini, Sliced
>
> Peel and devein shrimp. Drain pineapple chunks. Use Imported Soy
> sauce if available for better taste. Use domestic if that is all that
> is available. In medium bowl, combine oil, lemon juice, soy sauce,
> garlic, ginger and onion powder; mix well. Add shrimp and scallops.
> Cover; refrigerate 3 hours or overnight. Place shrimp, scallops,
> pineapple and zucchini on bamboo skewers that have soaked 1 hour in
> water or on metal skewers. Grill or broil 3 to 6 minutes per side or
> until shrimp are pink, basting frequently with marinade. Refrigerate
> leftovers.
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.02
>
> Title: Seafood-Grilled Seafood kabobs
> Categories: Appetizers, Seafood
> Yield: 4 servings
>
> 1 pound Large Shrimp (deveined)
> 1 pound Large Mushrooms
> 1/4 cup Honey
> 8 each Wooden Skewers
> 1 pound Fresh Sea Scallops
> 17 ounces Bottled Bar-B-Q Sauce
> 4 Tablespoons Stone Ground Dijion Mustard
> 2 pounds Fresh Fruit (as garnish)
>
> Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
> Place alternating groups of shrimp, sea scallops and mushrooms on the
> skewers. Place completed kabobs in a baking pan.
> Spoon the marinade over the kabobs and allow to set for 12 hours (or
> over- night) in the refrigerator.
> Grill over direct heat for 7 to 8 minutes or until the shrimp have
> turned pink, turing frequently to prevent burning. Baste with
> marinade and use a covered grill to insure smokey flavor.
> Garnish with fresh fruit.
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.02
>
> Title: Shrimp Kabobs
> Categories:
> Yield: 36 servings
>
> 2 pounds Large fresh unpeeled shrimp
> 1/2 cup Lemon juice
> 1/2 cup Vegetable oil
> 1/4 cup Soy sauce
> 3 Tablespoons Chopped fresh parsley
> 2 Tablespoons Finely chopped onion
> 1/2 teaspoon Salt
> 1/2 teaspoon Pepper
> 1 clove Garlic, minced
> Vegetable cooking spray
>
> Peel the shrimp and if desired devein. Put aside.
> Combine lemon juice with next 7 ingredients. Aslo put aside.
> Arrange shrimp on 6" bamboo skewers, put in lemon juice mixture,
> turning to coat. Cover and refrigerate 2 to 3 hrs.
> Remove shrimp from marinade, reserve marinade. Put shrimp on a rack
> coated with cooking spary; place rack in broiler pan.
> Broil 6" away from heat (with electric oven door open partlway) 3 to 4
> minsutes on each side, with the remaining marinade baste occasionally.
> Serve hot or cold.
>
> Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
> 12-95
>
> MMMMM
>
>
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Try adding a local new orleans spice .. Mama Pizzolato's Italian Spice.

http://www.mamaspices.com