Indianstyleshrimpandscallopskewers Recipes

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Steps:

• Make the spice blend:
• In a small bowl, combine all the spice blend ingredients until incorporated.
• Prepare the suya:
• In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
• Make the soubise:
• Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
• In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
• To finish:
• Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

Steps:

• Whisk oil and spices in a large bowl until blended.
• Add shrimp and scallops and toss gently to coat.
• Cover and refrigerate 2 to 3 hours to let seafood absorb marinade flavors.
• Thread shrimp and scallops on seperate skewers.
• Oil grill rack and place it 4 to 6 inches above hot coals.
• Grill skewers 2 to 3 minutes per side until seafood is lightly browned and just barely opaque in the center.

Steps:

• Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes.
• In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
• Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
• Heat a grill over medium-high heat; oil the grill grates.
• Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!

Steps:

• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on 4 skewers.
• Season both skewers with salt and pepper on both sides.
• Combine paprika, crushed pepper, lemon zest and parsley in small dish.
• Sprinkle combined herbs and spices over skewers and rub.
• Spray heated pan with cooking spray and sear shrimps 3 minutes on each side or until curled and pink.
• Squeese the juice of 1/2 lemon over the pant and remove to a warm platter.
• Return pan to heat and spray again with cooking spray.
• Cook scallops 3 to 4 minutes on each side or until carmel in color.
• Squeeze juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.