| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Shanghai | Fish and, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh sea scallops, (4 large) |
| 1/2 | lb | Fresh shrimp, (24 medium) peeled with tails intact |
| 1/4 | c | Dry sherry |
| 2 | tb | Low-sodium soy sauce |
| 1 | ts | Bottled minced fresh ginger root |
| 1 | ts | Bottled minced fresh garlic |
| 1 | ts | Dark sesame oil |
| 1/4 | ts | Crushed red pepper |
| 4 | md | Fresh mushrooms |
| 8 | Pieces green onions, (2-inch) | |
| Vegetable cooking spray | ||
| Lime wedges, (optional) |
INSTRUCTIONS
Cut scallops in half crosswise. Combine scallops and shrimp in a bowl; set aside. Combine sherry and next 5 ingredients; pour over seafood. Cover and marinate in refrigerator 30 minutes. Discard mushroom stems, and cut caps in half lengthwise; set aside. Remove seafood from marinade, reserving marinade. Thread 2 scallop halves, 6 shrimp, 2 green onion pieces, and 2 mushroom halves alternately onto each of 4 (12-inch) skewers. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade. Yield: 4 servings (serving size: 1 kebab). Per serving: 240 Calories; 3g Fat (12% calories from fat); 27g Protein; 25g Carbohydrate; 105mg Cholesterol; 466mg Sodium Serving Ideas : Serve with lime wedges, if desired. Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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