Seafood Skewers Recipe

4.5 2 2
Seafood Skewers Recipe
Seafood Skewers Recipe photo by Taste of Home
Publisher Photo

Seafood Skewers Recipe

Read Reviews
4.5 2 2
Publisher Photo
"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup chili sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • Pepper to taste
  • 16 uncooked large shrimp (about 1/2 pound), peeled and deveined
  • 8 sea scallops (about 1/2 pound)
  • Hot cooked rice

Directions

In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.
Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice. Yield: 4 servings.
Originally published as Seafood Skewers in Quick Cooking March/April 2000, p10

Nutritional Facts

1 each: 231 calories, 16g fat (0 saturated fat), 99mg cholesterol, 440mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.

  • 1/4 cup olive oil
  • 1/4 cup chili sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • Pepper to taste
  • 16 uncooked large shrimp (about 1/2 pound), peeled and deveined
  • 8 sea scallops (about 1/2 pound)
  • Hot cooked rice
  1. In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.
  2. Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice. Yield: 4 servings.
Originally published as Seafood Skewers in Quick Cooking March/April 2000, p10

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MY REVIEW
MichaelVyskocil User ID: 7169821 26507
Reviewed Jul. 19, 2014

"These were fantastic on the grill. If you want to tone down the heat on this dish a bit, substitute the chili sauce and hot pepper sauce for a mild-flavored barbecue sauce."

MY REVIEW
kitcheness User ID: 6445818 26505
Reviewed Jan. 10, 2012

"This recipe always gets rave reviews! The first time I cooked on skewers with shrimp and scallops to bring on a picnic lunch to the horse races. Delicious cold or hot. I usually make it using jumbo shrimp and don't bother with scallops. Even makes a great appetizer by itself, rice is optional."

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