Shellfish skewers with equatorial glazing and dipping sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | Jalape=F1o chilies, minced | |
| 2 | teaspoons | Minced peeled fresh ginger |
| 1 | Garlic clove, minced | |
| ¾ | cup | Dry white wine |
| ⅓ | cup | Soy sauce |
| ⅓ | cup | (packed) dark brown sugar |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Fresh lime juice |
| ¼ | cup | Shopped fresh cilantro |
| 24 | larges | Uncooked shrimp, peeled, deveined |
| 24 | larges | 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 ½ cup sauce into small bowl.
Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with ½ cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.
Bon App‚tit July 1995
Posted to MM-Recipes Digest V4 #008 From: Julie Bertholf <jewel1@...> Date: Mon, 6 Jan 1997 23:43:22 -0800