| 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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