Shellfish Skewers With Equatorial Glazing And Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Peanut oil,
2: Jalape o chilies, minced
2 tsp: Minced peeled fresh ginger,
1: Garlic clove, minced
3/4 cup: Dry white wine,
1/3 cup: Soy sauce,
1/3 cup: , (packed) dark brown sugar
2 tsp: Cornstarch,
1 tbsp: Fresh lime juice,
1/4 cup: Shopped fresh cilantro,
24 large: Uncooked shrimp, peeled, deveined
24 large: Sea scallops,
6: Metal skewers,
Directions:
Heat oil in small saucepan over very low heat until warm. Stir in
chilies, ginger and garlic. Cover and cook 6 minutes, stirring
occasionally (do not brown). Mix wine, soy sauce, sugar and
cornstarch dissolves. Add to chili mixture; increase heat to
medium-high and whisk until mixture comes to boil and thickens
slightly. Remove sauce from heat. Transfer to bowl and cool to room
temperature. Stir in lime juice. (Can be made 4 hours ahead. Let
stand at room temperature.)
Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small
bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp
and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side. Transfer
to plates. Serve with reserved sauce.
Bon App
tit July 1995
Source from luhu.jp
chilies, ginger and garlic. Cover and cook 6 minutes, stirring
occasionally (do not brown). Mix wine, soy sauce, sugar and
cornstarch dissolves. Add to chili mixture; increase heat to
medium-high and whisk until mixture comes to boil and thickens
slightly. Remove sauce from heat. Transfer to bowl and cool to room
temperature. Stir in lime juice. (Can be made 4 hours ahead. Let
stand at room temperature.)
Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small
bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp
and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side. Transfer
to plates. Serve with reserved sauce.
Bon App
tit July 1995
Source from luhu.jp