| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Cooking Light |
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Attributes:
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Grill, Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/4 cup soy sauce (low-sodium, if desired) 3 tbs. dark brown sugar 1-1/2 tbs. rice wine vinegar 1 tbs. minced peeled fresh ginger 1/4 tsp. crushed red pepper 1 garlic clove, minced 1-1/2 tsp. cornstarch 1-1/2 tsp. water 16 jumbo shrimp, peeled and deveined 16 sea scallops 16 mushrooms, cleaned and halved 16 (1-1/2 inch) pieces green onions 1 tbs. vegetable oil Cooking spray |
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Instructions:
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1. Prepare grill. 2. Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil. Cook 1 minute. 3. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces, alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil and place on a grill rack coated with cooking spray; cook 3 minutes. Turn kebabs and brush with half of soy sauce glaze, cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done. |
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Related recipes:
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None |
2003-01-18