| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Herbs | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Applewood chips |
| 1/2 | lb | Large shrimp (about 12), |
| Peeled and deveined | ||
| 1/2 | lb | Sea scallops (about 12) |
| 1 | c | Chopped fresh basil (leaves |
| And stems) |
INSTRUCTIONS
Soak the applewood chips in water for 1 hour. Soak four 6-inch amboo skewers in water for 15 minutes. Thread the shrimp and scallops alternately onto each skewer. Line a wok or a straight0sided fry pan with a double thickness of aluminum foil. Drain the applewood chips and combine them with the basil in the bottom. Insert a low rack that wil keep the skewers raised, but still allow a cover to fit. Place the skewers across the rack and cover the pan. If using a wok, ring 2 wet towels around the cover; for a fry pan, drape a wet towel over the cover and secure tightly. Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan from the heat and set it aside for 5 minutes before uncovering. Serve immediately. Posted to MM-Recipes Digest V3 #208 Date: Thu, 01 Aug 1996 18:46:21 -0800 From: "Jenny S. Johanssen" <[email protected]>
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