Teriyaki Shrimp and Scallop Kebabs

recipe
The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before - just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions.

Yield:

4 servings (serving size: 2 skewers)

Recipe from

Nutritional Information

Calories 248
Caloriesfromfat 19 %
Fat 4.9 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 2.3 g
Protein 33.4 g
Carbohydrate 14.8 g
Fiber 1.8 g
Cholesterol 166 mg
Iron 3 mg
Sodium 881 mg
Calcium 50 mg

Ingredients

1/4 cup low-sodium soy sauce
3 tablespoons dark brown sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
16 jumbo shrimp, peeled and deveined (about 12 ounces)
16 sea scallops (about 12 ounces)
16 mushrooms, halved
24 (1 1/2-inch) pieces green onions
1 tablespoon vegetable oil
Cooking spray

Preparation

Prepare grill.

Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.

Note:

May 2007
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