Special Seafood Kabobs Recipes

GRILLED SHRIMP AND SCALLOP KABOBS

Grilled Shrimp and Scallop Kabobs image

Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Steps:

Heat coals or gas grill for direct heat.
Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

SPECIAL SEAFOOD KABOBS

Special Seafood Kabobs image

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

Steps:

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

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