Teriyaki Shrimp and Scallop Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before-just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions. Ingredients:
1/4 cup low-sodium soy sauce |
3 tablespoons dark brown sugar |
1 1/2 tablespoons rice wine vinegar |
1 tablespoon minced peeled fresh ginger |
1/4 teaspoon crushed red pepper |
1 garlic clove, minced |
1 1/2 teaspoons cornstarch |
1 1/2 teaspoons water |
16 jumbo shrimp, peeled and deveined (about 12 ounces) |
16 sea scallops (about 12 ounces) |
16 mushrooms, halved |
24 (1 1/2-inch) pieces green onions |
1 tablespoon vegetable oil |
cooking spray |
Directions:
1. Prepare grill.
2. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.
3. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.
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