Shellfish Skewers With Equatorial Glazing And Lime

These shellfish skewers offer a vibrant fusion of flavors, combining the smoky char of the grill with a complex equatorial glaze. The sauce brings together the heat of jalapeos and ginger with the sweetness of brown sugar and the acidity of lime, creating a perfect balance. Large shrimp and sweet sea scallops are brushed with this aromatic mixture, resulting in a tender, juicy bite that is both indulgent and refreshing. Ideal for summer barbecues or quick weeknight dinners, this dish requires minimal prep but delivers restaurant-quality results. Serve with a side of rice or crusty bread to soak up the remaining glaze.

Cooking Method: Boiling, Grilling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 710.3

Description

These shellfish skewers offer a vibrant fusion of flavors, combining the smoky char of the grill with a complex equatorial glaze. The sauce brings together the heat of jalapeos and ginger with the sweetness of brown sugar and the acidity of lime, creating a perfect balance. Large shrimp and sweet sea scallops are brushed with this aromatic mixture, resulting in a tender, juicy bite that is both indulgent and refreshing. Ideal for summer barbecues or quick weeknight dinners, this dish requires minimal prep but delivers restaurant-quality results. Serve with a side of rice or crusty bread to soak up the remaining glaze.

Ingredients

2 tablespoon Peanut oil
2 Jalapeo chilies, minced
2 teaspoon Minced peeled fresh ginger
1 clove Garlic, minced
3/4 cup Dry white wine
1/3 cup Soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoon 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

Directions

1
Heat peanut oil in a small saucepan over very low heat until warm.
2
Stir in minced jalapeos, ginger, and garlic.
3
Cover and cook for 6 minutes, stirring occasionally, ensuring the aromatics do not brown.
4
In a separate bowl, mix dry white wine, soy sauce, brown sugar, and cornstarch until smooth.
5
Add the wine mixture to the chili-ginger mixture in the saucepan.
6
Increase heat to medium-high and whisk constantly until the mixture comes to a boil and thickens slightly.
7
Remove the sauce from heat and transfer to a bowl to cool to room temperature.
8
Stir fresh lime juice into the cooled sauce.
9
Preheat barbecue grill to medium-high heat.
10
Pour half of the sauce into a small bowl for brushing; stir chopped cilantro into the remaining sauce for serving.
11
Alternate 4 shrimp and 4 scallops on each metal skewer.
12
Brush both sides of the skewers with the plain sauce.
13
Grill skewers just until cooked through, about 3 minutes per side.
14
Transfer skewers to plates and serve immediately with the reserved cilantro sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 710.3kcal

% Daily Value *
Total Fat 11.8g19%
Saturated Fat 2.0g10%
Cholesterol 912.0mg304%
Sodium 3020.5mg126%
Total Carbohydrate 25.5g9%
Dietary Fiber 0.2g1%
Sugars 21.3g
Protein 121.7g244%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The glaze can be made up to 4 hours ahead. Let it stand at room temperature before using.

If using wooden skewers, soak them in water for at least 30 minutes before threading the seafood to prevent burning.

Ensure shrimp and scallops are patted dry before skewering for better browning.

Be careful not to overcook the scallops, as they can become tough if grilled too long.

Keywords: shrimp, scallops, skewers, grilled, glaze, jalapeno, ginger, lime, soy sauce, brown sugar, seafood, bbq, dinner, easy, spicy, sweet, summer, quick, healthy, protein

Read it online: https://www.chefs-mate.com/recipe/shellfish-skewers-with-equatorial-glazing-and/