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Citrus Shrimp and Scallops


Chef James EhlerThis recipe is from Chef James Ehler of Key West, Florida.

James 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.

He 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:

The Food Reference Website


1/2 Pound Scallops
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

  • For 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 marinade.
  • If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
  • Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10" - 12" skewers alternately with scallops and orange wedges.
  • Grill 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.

Broiler Directions:

  • Place 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.

Serves 4

Chef James Ehler

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