Kabobs are always great during the warmer months, when you are in the mood for something refreshing and not to heavy, and when you have the grill hot already. Add some skewered seafood to the grill and within a few minutes it will be perfectly cooked. We are using shrimp and scallops here. They have a similar cooking time.
Along with the shrimp and scallops we are using bell pepper. The seafood is marinated in a ginger, soy, vinegar and sesame mixture for a while, before threading it on to the skewers. This is sufficient time for the flavors to permeate into the seafood. You can use this time to soak the skewers in water if you are using bamboo ones, so they do not ignite on the grill. Obviously metal ones do not have to be soaked like the bamboo kind do.
This recipe makes 6 small kabobs and they make great appetizers. Serve one to each person if you are also making burgers, steaks or chicken, or serve 2 for a more filling dish. You could even serve 3 or 4 and have these as the main dish. The Asian flavors go perfectly with the scallops and shrimp, and the bell pepper is also really good, adding color and crunch. Some people like to chop up a fresh pineapple and use that too. The peppers should be cut into 1-inch squares. If you want to use pineapple, try to get that in 1-inch cubes too.
- 1 lb peeled, deveined large shrimp
- ½ lb scallops
- 1 chopped red bell pepper
- 1 chopped yellow bell pepper
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger
- 3 tablespoons soy sauce
- ½ cup rice vinegar
- Preheat the grill and put the rack 4 inches above the heat.
- Combine the sesame oil, ginger, soy sauce and rice vinegar.
- Pour this mixture over the shrimp and scallops in a glass dish and leave for 20 minutes.
- Keep this marinade for basting later.
- Soak 6 wooden skewers in warm water for 15 minutes.
- Omit this if you are using metal ones.
- Thread the shrimp, scallops and bell peppers on to the skewers.
- Cook for about 5 minutes total, turning often, using the leftover marinade for basting.
- If you like, you can heat the leftover marinade/basting liquid until thick, then serve as a sauce.
These colorful scallop and shrimp kabobs are perfect for a hot summer’s day when you are in the mood for grilling, and you are making all your favorite sides such as potato salad, corn on the cob and coleslaw. The seafood taste is accented with the Asian flavors of ginger, soy, sesame and vinegar, and the mixture used for marinating can also be used as a basting liquid. It can also be boiled up until thick then served as a sauce to go with the kabobs. This recipe is really easy and the fresh flavors are just fantastic.
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