Shellfish Skewers with Equatorial Glazing and Dipping Sauce

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE

The soy-based sauce for these kebabs draws its various intensely flavored ingredients-cilantro, garlic, ginger and chilies-from the equatorial hot zone, where weather and food alike are fiery.

2 tablespoons peanut oil 2 jalape�o chilies, minced 2 teaspoons minced peeled fresh ginger 1 garlic clove, minced 3/4 cup dry white wine 1/3 cup soy sauce 1/3 cup (packed) dark brown sugar 2 teaspoons cornstarch 1 tablespoon fresh lime juice

1/4 cup shopped fresh cilantro 24 large uncooked Shrimp, peeled, deveined 24 large sea Scallops 6 metal skewers

Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce; reserve. Alternate 4 Shrimp and 4 Scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.

Serves 6.

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