Marinated Tuna And Shrimp Brochette Recipes

Steps:

• Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
• Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
• Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
• Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.

Steps:

• Season shrimp lightly on both sides with salt and pepper.
• To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
• In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
• Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

Steps:

• Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
• Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
• In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
• Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.

Steps:

• In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
• Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.

Steps:

• Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated.
• Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify.
• Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens.

Steps:

• Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
• In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
• PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

Steps:

• On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.

Steps:

• On 12 skewers alternately place the shrimp, scallops, onions, peppers, tomatoes and mushrooms.
• In a large shallow, non-metalic pan, large enough to lay the skewers flat, mix the ale through salt and pepper together and lay the brochettes in the marinade, turning occasionally.
• Grill on each side for about 3 minutes. Serve the brochettes with rice and a side dish of Teriyake Sauce.

Steps:

• Prepare the grill. Combine the shrimp, hot sauce, mustard, beer and sugar in a shallow bowl. Cover and refrigerate for 2 hours.
• Wrap each shrimp with a piece of bacon, and thread onto skewers, allowing 3 shrimp and 3 cherry tomatoes per skewer.
• Place the kabobs on the grill and close the lid. Cook for 2 to 3 minutes per side. Remove from grill and serve immediately with the lemon wedges.

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Steps:

• Preheat a grill for high heat. Soak skewers in water.
• Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
• Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

Steps:

• Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from the heat, add the soy sauce, dashi kombu and bonito flakes and stir to combine. Allow to cool to room temperature and strain before using as a marinade.
• Slice the tuna into thin pieces, about 1/8- to 1/4-inch thick. Place the tuna in a small bowl, add the marinade and soak the tuna for 3 to 4 minutes. Soak longer or shorter depending on the desired level of seasoning. Begin constructing the handroll so the tuna can go straight from the marinade to the roll.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly wet the fingertips on your right hand only. Gently press 1/4 cup prepared sushi rice onto the left third of the nori leaving the bottom left corner bare of rice. If you're right-handed, form a C-shape with your left hand. (If you're left-handed you should reverse the directions here.) Rotate your hand to the left (still in the C-shape) so that your palm faces you and place the nori in your left hand with the rice facing up.
• Swipe a small amount of wasabi onto the rice if desired. Place 1 ounce of the marinated tuna onto the rice. Gently pull the bottom left corner (the one with no rice) up to meet the middle of the long side of the nori and roll to form into a cone shape.
• Repeat with the remaining ingredients, making 4 handrolls total. Serve with pickled ginger if desired.