| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main dish, Shellfish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 2 |
|
Jalape=F1o chilies, minced |
| 2 |
ts |
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 |
ts |
Cornstarch |
| 1 |
tb |
Fresh lime juice |
| 1/4 |
c |
Shopped fresh cilantro |
| 24 |
lg |
Uncooked shrimp, peeled, deveined |
| 24 |
lg |
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 App.tit 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
A Message from our Provider:
“To dyslexic atheist: There is a dog”