SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
SEAFOOD KABOBS
"This recipe is delicious, easy and fast!" Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. -Michelle Armistead, Marlboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. , Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade., On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Nutrition Facts : Calories 310 calories, Fat 13g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 391mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
QUICK-MARINATED SHRIMP KEBABS
Steps:
- In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
SEAFOOD KABOBS
Make and share this Seafood Kabobs recipe from Food.com.
Provided by Dave C
Categories Weeknight
Time 4h17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fish fillets and pat dry with paper towels.
- Cut fish into 1-inch cubes.
- Set aside.
- Thaw shrimp, if frozen.
- Peel and devein shrimp, leaving the tails intact.
- Rinse shrimp; pat dry.
- Set aside.
- Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds.
- Snip 2 tablespoons of the fronds for use in the marinade.
- Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb.
- Wash and cut each bulb lengthwise into six wedges.
- Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
- Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl.
- For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
- Pour over seafood and fennel wedges.
- Close bag.
- Marinate in the refrigerator for 2 hours, turning occasionally.
- Drain fish cubes, shrimp, and fennel wedges, discarding marinade.
- Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
- (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.) Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.
Nutrition Facts : Calories 216, Fat 10.2, SaturatedFat 1.4, Cholesterol 89.3, Sodium 411.6, Carbohydrate 7.6, Fiber 2.7, Sugar 0.2, Protein 23.6
GRILLED SEAFOOD KABOBS
Make and share this Grilled Seafood Kabobs recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Weeknight
Time 12h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
- Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.
- Place completed kabobs in a baking pan.
- Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
- Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.
- Baste with marinade and use a covered grill to insure snokey flavor.
- Garnish with fresh fruit.
Nutrition Facts : Calories 309.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 210.2, Sodium 357.3, Carbohydrate 24.9, Fiber 1.2, Sugar 19.3, Protein 45.7
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SEAFOOD KABOBS - BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 28 minsCalories 185 per serving
- Rinse fish fillets and pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside.
- Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
- Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally.
- Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties. (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.)
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