Spicy Shrimp Scallop Kebabs Wwasabi Dipping Sauce Recipes

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

Steps:

• In a small saucepan, melt butter. Stir in seasonings; set aside and keep warm. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp and scallops., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.

Steps:

• Assemble skewers onion, yellow squash, shrimp, zucchini, mushroom or however you would like. Starting w/the chile oil add garlic, lemon juice, salt paprika and pepper. Allow kebabs to marinade several hours or overnight. Grill approximately 3-4 minutes per side depending on the size of the shrimp or scallops. NOTE - DO NOT ADD SHRIMP AND SCALLOPS ON THE SAME SKEWER THE SCALLOPS WILL TAKE LONGER TO COOK. MAKE SHRIMP KEBABS AND SCALLOP KEBABS.

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

Steps:

• To make the Wasabi Dipping Sauce: mix together all the sauce ingredients in a bowl and whisk to combine; set aside.
• Alternate the scallops and prawns on skewers.
• Brush the scallops and prawns generously with the wasabi dipping sauce.
• Grill over high heat for 2 minutes; turn skewers, brush with sauce and grill for 2-3 more minutes or until shrimp are pink and scallops are firm.
• Be careful to not overcook.
• Serve with remaining sauce for dipping.

Steps:

• Place all ingredients in food processor and whir for at least a minute to mix well.
• Place in small bowl and serve as a dip (with prawns or pot stickers) or as a dressing.
• Is also good as a baked fish marinade or mixed with sour cream to use as a dip for raw veggies.

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.