| 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" <johanssen@matnet.com>
A Message from our Provider:
“The church is prayer-conditioned.”