Favourite Citrus Shrimp & Scallops
Favourite Citrus Shrimp and Scallops recipe
Yield
4 servingsPrep
20 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
scallops
fresh or frozen |
|
| ½ | cup |
orange juice
|
|
| 1 | teaspoon |
ginger root
grated |
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 1 |
oranges
cut in 8 wedges |
*
|
|
| 1 | teaspoon |
orange zest
fine |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | clove |
garlic
minced |
|
| 12 |
snow pea pods
fresh or frozen |
*
|
|
| 12 |
shrimp
fresh or frozen, peeled, deveined |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
scallops
fresh or frozen |
|
| 118 | ml |
orange juice
|
|
| 5 | ml |
ginger root
grated |
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1 | x |
oranges
cut in 8 wedges |
*
|
| 5 | ml |
orange zest
fine |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | clove |
garlic
minced |
|
| 12 | x |
snow pea pods
fresh or frozen |
*
|
| 12 | each |
shrimp
fresh or frozen, peeled, deveined |
*
|
Directions
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade:
Combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.
To make kabobs:
If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions:
Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes.
Turn and broil 4 to 6 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
