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| RECIPE FOR CITRUS SHRIMP AND SCALLOPS |
Title: Citrus Shrimp And Scallops
Category: Low Cal-fat Barbecue
Serves: 4
Ingredients:
| 0.50 | lb | Fresh or frozen Scallops | | 1.00 | t | Finely shredded Orange Peel | | 0.50 | c | Orange juice | | 2.00 | T | Soy Sauce | | 1.00 | t | Grated Gingerroot | | 1.00 | x | Clove garlic, minced | | 0.25 | t | Ground Red Pepper | | 12.00 | x | Fresh or frozen Pea Pods | | 1.00 | x | Orange, cut in 8 wedges |
Instructions:
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops.
Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade, combine orange peel, orange juice, soy sauce, gingeroot, 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.
******************************************************* *** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.
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