Shellfish Skewers With Equatorial Glazing And Dipping Sau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Main dish, Shellfish | 6 | Servings | |
INGREDIENTS
| 2 | T | Peanut oil |
| 2 | Jalape=F1o chilies, minced | |
| 2 | t | Minced peeled fresh ginger |
| 1 | Garlic clove, minced | |
| 3/4 | c | Dry white wine |
| 1/3 | c | Soy sauce |
| 1/3 | c | packed dark brown sugar |
| 2 | t | Cornstarch |
| 1 | T | Fresh lime juice |
| 1/4 | c | Shopped fresh cilantro |
| 24 | Uncooked shrimp, peeled | |
| deveined | ||
| 24 | Sea scallops | |
| 6 | Metal skewers |
INSTRUCTIONS
Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce. Bon Apptit July 1995 Posted to MM-Recipes Digest V4 #008 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Mon, 6 Jan 1997 23:43:22 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 35.3mg
Sodium: 635.9mg
Potassium: 102.1mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: 12.4g
Protein: 4.6g