MM: Citrus Shrimp and Scallops
---------- Recipe via Meal-Master (tm) v8.05
Title: Citrus Shrimp and Scallops
Categories: Low-cal, Fish, Barbecue
Yield: 4 Servings
1/2 lb Fresh or frozen Scallops
1 t Finely shredded Orange Peel
1/2 c Orange juice
2 T Soy Sauce
1 t Grated Gingerroot
1 x Clove garlic, minced
1/4 t Ground Red Pepper
12 x Fresh or frozen Pea Pods
1 x Orange, cut in 8 wedges
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.
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*** 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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