Citrus Shrimp and Scallops
recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel (both
in Key West), the Hilton Hotel in Fayetteville, Arkansas,
and the New Bern Golf and Country Club, North Carolina.
is now webmaster and cook at the Blue Heaven Restaurant in
Key West while he works on his Food Encyclopedia (five years
so far). It is well worth paying a visit to James' food reference
website which is a useful resource well worth Bookmarking
- to visit either website just click on their title:
Food Reference Website
1/2 Pound Shrimp 16 / 20
1 Teaspoon Ginger Root - grated
2 Tablespoons Soy Sauce
1/2 Cup Orange juice
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Orange Zest - grated
1 Clove Garlic - minced
1 Whole Orange - cut in 8 wedges
8 Each Snow Peas
marinade, combine orange peel, orange juice, soy sauce,
gingerroot, garlic, and red pepper. Pour over seafood. Seal
bag. Marinate in the refrigerator 30 minutes. Drain, reserving
using fresh pea pods, cook in boiling water about 2 minutes;
drain. Or, thaw and drain frozen pea pods.
1 pea pod around each shrimp. Thread pea pods and shrimp
onto four 10" - 12" skewers alternately with scallops
and orange wedges.
kabobs on an uncovered grill directly over medium-hot coals
for 5 minutes. Turn and brush with marinade. Grill 5 - 7
minutes more or till shrimp turn pink and scallops are opaque.
Brush occasionally with marinade.
kabobs on the unheated rack of a broiler pan. Broil 4" from
the heat for 4 minutes. Turn and broil 4 - 6 minutes more
or till shrimp turn pink and scallops are opaque. Brush
occasionally with marinade.
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