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.

Jenn b Aka Mom2sam And Tiny

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