Shellfish Skewers with Equatorial Glazing & Chiles
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6 Servings
2.00 tb Peanut oil
2.00 Jalapeno chilies, minced
2.00 ts Minced peeled fresh ginger
1.00 Garlic clove, minced
0.75 c Dry white wine
0.33 c Soy sauce
0.33 c (packed) dark brown sugar
2.00 ts Cornstarch
1.00 tb Fresh lime juice
0.25 c Shopped fresh cilantro
24.00 lg Uncooked shrimp, peeled,
-deveined
24.00 lg Sea scallops
6.00 Metal skewers
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 Appétit July 1995
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