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Grilled Curry-Apricot Shrimp & Scallops

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Submitted by ildi

YIELD

4 servings

PREP

75 min

COOK

15 min

READY

90 min

Ingredients

½ 118
CUP ML OLIVE OIL
½ 118
2 3E+1
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML CURRY POWDER
2 3E+1
TABLESPOONS ML GARLIC
minced
2 3E+1
TABLESPOONS ML CILANTRO
chopped
4 2E+1
TEASPOONS ML JALAPEÑO PEPPER
seeded and minced
16 16
LARGE LARGE SHRIMP
peeled, deveined, tails intact
12 12
EACH EACH SEA SCALLOPS *
4 4
EACH EACH SKEWERS
bamboo, soaked in water 30 minutes *

Directions

Combine first seven ingredients in medium bowl.

Add shrimp and scallops, toss to coat.

Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.

Prepare barbecue.

Skewer 4 shrimp and 3 scallops alternately on each skewer.

Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side.

Bring remaining marinade to simmer in small saucepan.

Serve on skewers, passing marinade separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 347 74% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 288mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 39g
Vitamin A 5% Vitamin C 8%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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