Teriyaki Shrimp and Scallop Kebobs

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It seems like yesterday I was fussing about it being so cold. The days have gotten much warmer here in Virginia.  Where it was cold before, no one wants to say inside because now it is so much warmer.

The warm air invites us to take the dog for a walk, ride a bike, visit the park or plant our garden. I love the smell of a newly turned garden. The promise of fruits and vegetables announces a new beginning to the season. Only time will tell if I have a bumper crop or a dud.

Yard furniture is scrubbed and painted as everything is being prepared for  the warm evenings of food and drink. There is nothing better than enjoying a meal Al Fresco

What better way to enjoy the warm weather than eating seafood outside. Shrimp and scallops is the perfect outside meal and this simple glaze goes with just about everything. I love it with seafood, but you could use chicken, pork or beef. It is so easy to make the night before. All you need to do is chill it until you are ready to use it. I love to serve these kebabs over brown rice with fennel seeds.

Print Teriyaki Shrimp and Scallop Kebobs

Ingredients

• 1/4 cup low sodium soy sauce
• 3 tablespoons dark brown sugar
• 1 1/2 tablespoons rive wine vinegar
• 1 tablespoon minced peeled ginger
• 1/4 teaspoon crushed red pepper
• 1 garlic clove minced
• 1 1/3 teaspoons cornstarch
• 1 1/2 teaspoons water
• 16 sjrip peeled and deveined
• 16 sea scallops
• 16 mushrooms
• 24 pieces green onion
• 1 tablespoon vegetable oil

Instructions

1. Prepare your grill or preheat the broiler
2. Combine soy sauce brown sugar, vinegar, ginger, red pepper, and garlic in a small sauce pan and cook over medium heat. Bring to a boil. and cook for 2 minutes. Combine the cornstarch and water. Combine cornstarch mixture and soy sauce mixture. Bring to a boil and cook for 1 minute.
3. Thread 2 shrimp, 2 scallops and 4 mushroom halves and 3 green onion pieces alternately on a skewer. Brush kabobs with oil and place on a grill rack coated with cooking spray. Cook for 3 minutes. Turn kabobs over and brush with soy glaze again. COok for 1 minute or until seafood is done. Serve warm or at room temp.

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Peace be with you,

Veronica

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Veronica Gantley (My Catholic Kitchen)