Lost up in the cubbard was a bottle of Neumann’s Own low fat sesame ginger dressing. Not knowing what we could cook with it we were starting searching. The recipe we came across listed to cook a stick of butter per pound of scallops…..hmmm… not sounding so healthy but that lead us to the recipe below & still the bottle of Newman’s own is untouched.
Tangy Shrimp & Scallops
28 uncooked large shrimp (1 -1/2 pounds), peeled & deveined
28 sea scallops (about ½ pound)
½ cup butter, cubed
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
1 to 2 teaspoons garlic power
1 teaspoon paprika
- Place shrimp & scallops in a large resealable plastic bag; set aside.
- In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp & scallops. Seal bag & turn to coat. Refrigerate for 1 hour, turning occasionally.
- Drain & discard marinade. Alternately thread shrimp & scallops on skewers. Grill, covered over medium heat for 5 -8 minutes or until shrimp turns pink & scallops are opaque, turning once & basting with reserved marinade.
Tupps Tidbits ~ make sure your grill is not too hot & watch you minutes so you do not over cook (like I did….Opps!)
We both loved this dish & thought it would make a great meal for company. We served it with a nice lettuce salad & fresh fruit for dessert but garlic toast & pasta would make it an awesome meal as well. We can not wait to make it again & again…Definitely “KEEPER”!
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