Basil Smoked Shrimp & Scallop Kebabs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Applewood chips,
1/2 lbs: Large shrimp, (about 12),
Peeled and deveined,
1/2 lbs: Sea scallops, about 12
1 cup: Chopped fresh basil, (leaves
And stems),
Directions:
Soak the applewood chips in water for 1 hour.
Soak four 6-inch amboo skewers in water for 15 minutes. Thread the
shrimp and scallops alternately onto each skewer.
Line a wok or a straight0sided fry pan with a double thickness of
aluminum foil. Drain the applewood chips and combine them with the
basil in the bottom. Insert a low rack that wil keep the skewers
raised, but still allow a cover to fit.
Place the skewers across the rack and cover the pan. If using a wok,
ring 2 wet towels around the cover; for a fry pan, drape a wet towel
over the cover and secure tightly.
Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan
from the heat and set it aside for 5 minutes before uncovering. Serve
immediately.
Source from luhu.jp
Soak four 6-inch amboo skewers in water for 15 minutes. Thread the
shrimp and scallops alternately onto each skewer.
Line a wok or a straight0sided fry pan with a double thickness of
aluminum foil. Drain the applewood chips and combine them with the
basil in the bottom. Insert a low rack that wil keep the skewers
raised, but still allow a cover to fit.
Place the skewers across the rack and cover the pan. If using a wok,
ring 2 wet towels around the cover; for a fry pan, drape a wet towel
over the cover and secure tightly.
Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan
from the heat and set it aside for 5 minutes before uncovering. Serve
immediately.
Source from luhu.jp