Shellfish Skewers with Equatorial Glazing and Dipping Sauce
Recipe Description
The soy-based sauce for these kebabs draws its various intensely flavored ingredients — cilantro, garlic, ginger and chiles — From the equatorial hot zone, where weather and food alike are fiery.*
* Serves 6
Ingredients
- ==
- 2 tablespoons peanut oil
- 2 jalapeño pepper|jalapeño chiles, minced
- 2 teaspoons minced, peeled fresh ginger
- 1 garlic clove, minced
- ¾ cup dry white wine
- ? cup soy sauce
- ? cup (packed) dark brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon fresh lime juice ==
- ¼ cup chopped fresh cilantro
- 24 large uncooked shrimp, peeled, de-veined
- 24 large sea scallops
- 6 metal skewers
- ==
- Heat oil in small saucepan over very low heat until warm.
- Stir in chiles, ginger and garlic.
- Cover and cook 6 minutes, stirring occasionally (do not brown).
- Mix wine, soy sauce, granulated sugar|sugar and cornstarch until the starch dissolves.
- Add to chile mixture; Increase heat to medium-high and whisk until mixture comes to a 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.) ==
- Prepare barbecue (medium-high heat).
- Pour ½ cup of sauce into a small bowl.
- Add cilantro to remaining sauce; reserve.
- Alternate 4 shrimp and 4 scallops on each skewer.
- Brush both sides with ½ cup sauce.
- Grill just until cooked through, about 3 minutes per side.
- Transfer to plates. Serve with reserved sauce.
This article uses material from the "Shellfish Skewers with Equatorial Glazing and Dipping Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
