Seafood Skewers Recipe
Seafood Skewers Recipe photo by Taste of Home

Seafood Skewers Recipe

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."
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings

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

Nutritional Facts

One serving (calculated without rice) equals 231 calories, 16 g fat (0 saturated fat), 99 mg cholesterol, 440 mg sodium, 4 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.

Directions

  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

Nutritional Facts

One serving (calculated without rice) equals 231 calories, 16 g fat (0 saturated fat), 99 mg cholesterol, 440 mg sodium, 4 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Skewers

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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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