SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE
SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE. Alimento Base: Shellfish, Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown)....
Ingredientes
- 2 tablespoons peanut oil
- 2 jalapeño chilies minced
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove minced
- 3/4 cup dry white wine
- 1/3 cup soy sauce
- 1/3 cup packed dark brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 24 large uncooked shrimp peeled, deveined
- 24 large sea scallops
- 6 metal skewers
Elaboración paso a paso
- Preparation
- Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown).
- Mix wine, soy sauce, sugar and dissolve cornstarch.
- Add to chili mixture; increase heat to medium-high and whisk until mixture comes to 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 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve.
- Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
- Grill just until cooked through, about 3 minutes per side. Transfer to plates.
- Serve with reserved sauce.
