Tangy Shrimp and Scallops Recipe

5 2 3
Tangy Shrimp and Scallops Recipe
Tangy Shrimp and Scallops Recipe photo by Taste of Home
Publisher Photo

Tangy Shrimp and Scallops Recipe

Read Reviews
5 2 3
Publisher Photo
"Shrimp and scallops together make this a special dish for company," says Raleigh, North Carolina's Lauren Llewellyn. "I serve these appealing kabobs over pasta with a green salad and garlic bread."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined
  • 28 sea scallops (about 1/2 pound)
  • 1/2 cup butter, cubed
  • 7 tablespoons lemon juice
  • 5 tablespoons Worcestershire sauce
  • 1 to 2 teaspoons garlic powder
  • 1 teaspoon paprika

Directions

Place shrimp and scallops in a large resealable plastic bag; set aside.
In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tangy Shrimp and Scallops in Quick Cooking January/February 2002, p61

  • 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined
  • 28 sea scallops (about 1/2 pound)
  • 1/2 cup butter, cubed
  • 7 tablespoons lemon juice
  • 5 tablespoons Worcestershire sauce
  • 1 to 2 teaspoons garlic powder
  • 1 teaspoon paprika
  1. Place shrimp and scallops in a large resealable plastic bag; set aside.
  2. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
  3. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tangy Shrimp and Scallops in Quick Cooking January/February 2002, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Shrimp and Scallops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
slund53 User ID: 8517545 231970
Reviewed Aug. 29, 2015

"Very good marinade recipe. I grilled as recommended, came out a little over cooked, but still delicious."

MY REVIEW
abreendre User ID: 1799143 39979
Reviewed May. 21, 2010

"Thiis has become a summer favorite. Really easy but tastes like I fussed all day."

Loading Image