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Epicurious

Shellfish Skewers with Equatorial Glazing and Dipping Sauce

4.4

(36)

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.

Recipe information

  • Yield

    Serves 6

Ingredients

2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove
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

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsSkewerShrimpShellfishSeafoodScallopJalapeñoChileVegetableGingerHerbs & SpicesStarterDinnerLunchDairy FreeGrillingBon Appétit
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