Get Sassy Seafood Skewers With Jerk And All The Perks Recipes

GRILLED SEAFOOD SKEWERS

Grilled Seafood Skewers image

Make and share this Grilled Seafood Skewers recipe from Food.com.

Provided by EviN206

Categories Squid

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

70 g butterfish, medallion
60 g large shelled prawns, shelled
70 g salmon, medallion
30 g squid rings
15 g scallops
30 g garlic marinade
50 g basil leaves
15 g rosemary
1/2 teaspoon salt
100 ml vegetable oil
110 g baby potatoes, blanched & peeled
5 g garlic, chopped
3 g salt, to taste
15 g unsalted butter
5 g parsley, chopped

Steps:

Skewer the seafood, althernationg one piece of each type.
marinate with the herb & garlic marinade for about 10 minutes.
Place on charcoal grill & cook over a medium heat.
Marinate vege with salt and pepperm brush with a little oil and add to the grill.
Heat the pan and saute the chopped garlic in butter.
Add the potatoes and season with salt.
Roast the potatoes in the oven for 8-qom minutes When potatoes are cooked, sprinkle with chopped parsley.

Nutrition Facts : Calories 319, Fat 27.5, SaturatedFat 5.6, Cholesterol 66.6, Sodium 641.3, Carbohydrate 6.6, Fiber 1.7, Sugar 0.4, Protein 11.9

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE

Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

Ingredients

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
Dipping Sauce.
In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

GET SASSY SEAFOOD SKEWERS WITH JERK AND ALL THE PERKS!

Get Sassy Seafood Skewers With Jerk and All the Perks! image

Look at this - Shrimps (Prawns), Scallops, Pineapple and Red (Bell)Peppers marinated in Authentic Recipe #204926 by de Roché, skewered and then grilled before being served in Papaya Boats.....we have NOT finished yet, ALSO served with a salad of Melon Balls, Fennel, Mango, Red Onion, and Mint!! How can you resist this SIZZLING and SASSY offering from the girls with more Sass & more Dash than they know what to do with?! Hot and spicy - yet cool and fresh - a TOTALLY tropical experience! Here is the Who's Who: Karen/FT: I am the Jerk of the team - Oops, I mean I love it hot, so I am Recipe #204926: Peggy/A Good Thing: She has the balls - she loves Melon Balls: Kate does GREAT things with her Scallops: Melissa hankers after Sassy Shrimp(Prawns):Um Safia/Rezika loves her Mint to bits: Dawn always has to have her daily chunks - of Pineapple & Fennel:Mama Jennie says don't forget the Onion - preferably Red: Dicentra loves to play in Papaya Boats: cajun chef in Louisiana is red hot, but does not mind a red Pepper(bell) now and then, and Star must have a mango a day - helps her work, rest and play! Steve Martin stops by often to eat our JERK skewers - are you a big enough Jerk to try these sassy seafood skewers??

Provided by French Tart

Categories Pineapple

Time P1DT5m

Yield 8 Seafood Skewers, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 fresh melon, balls
2 red onions, peeled, halved and cut into thin slices
4 sprigs fresh mint leaves, finely chopped
1 mango, peeled and cut into chunks
1 fennel bulb, trimmed and cut into chunks
jamaican Caribbean jerk marinade
16 tiger shrimp, peeled and tail left on
8 large scallops, cleaned and trimmed or 16 small scallops, cleaned and rimmed
1 fresh pineapple, peeled, cored and cut into chunks
3 -4 red peppers, seeded, trimmed and cut into chunks
1 papaya, cut into quarters

Steps:

Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night.
Soak 8 wooden skewers in water, or use metal skewers if available.
One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed.
Take 2 prawns, 1 (2) scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper.
Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time.
Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment.

Nutrition Facts : Calories 236.2, Fat 1.5, SaturatedFat 0.2, Cholesterol 46.4, Sodium 122.2, Carbohydrate 47.3, Fiber 8.3, Sugar 29.2, Protein 13.4

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