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Posts tagged kabob
Shrimp & Plum Kebobs
8 years ago
in Main Course
Recipe: Shrimp & Plum Kebobs
Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.
Ingredients
- 3 tablespoons canola oil, or toasted sesame oil
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon freshly grated lime zest
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1 lbs large raw shrimp, (12 per pound down to 24 per pound work well), peeled and deveined
- 3 jalapeño peppers seeded and quartered lengthwise or 1 green bell pepper, stemmed, seeded and cut into 1 1/2″ squares
- 2 plums, pitted and cut into sixths
Instructions
- Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
- Preheat grill to medium-high.
- Make 4 kebobs, alternating shrimp, pepper and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.
Cooking time (duration): 35 min
Number of servings (yield): 4
Inspired By: Shrimp & Plum Kebabs
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Grilled Scallop Kabob
8 years ago
in Main Course
Recipe: Grilled Scallop Kabob
Ingredients
- 1/2 large (about 3/4 lb) yellow pepper, washed, cored, seeded and cut in 1-inch squares
- 1/2 large (about 3/4 lb) green pepper, washed, cored, seeded and cut in 1-inch squares
- 1/2 medium (about 1/2 lb) orange pepper, washed, cored, seeded and cut in 1-inch squares
- 1/2 small (about 1/2 lb) red onion, peeled, quarterd and seperated in layers
- 20 all natural sea scallops
- Basting Oil
Instructions
- Preheat grill on HIGH 10 min.
- Prepare kabobs by alternating peppers, onions, and scallops on skewers.
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Drizzle kabobs lightly with basting oil(too much oil will cause flare-ups).
- Place kabobs on grill, sear each side 1-2 min, reduce heat to LOW.
- Cook until scallops reach internal temp of 130 degrees, about 10-12 min. Check by inserting thermometer halfway into thickest part of scallop. Transfer to clean platter; let rest at least 2 min.
Personal Notes
When grilling seafood, I will normally place a piece of heavy duty aluminum foil on the grates and spray with cooking spray. The seafood is much less likely to stick and fall apart.
Cooking time (duration): 30
Number of servings (yield): 4
Inspired By: Grilled Scallop Kabob
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