Recipe #2331
Grilled Orange-coriander Scampi
| Preparation: | 12 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 10 min |
| Total: | 1 h 22 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 36 frozen scampi, thawed
- Marinade:
- 2/3 cup (160 mL) canola oil*
- 1 tsp. (5 mL) sesame oil
- 1/2 cup (125 mL) orange juice*
- 4 tsp. (20 mL) tamari sauce
- 2 small garlic cloves, minced
- 1/3 cup (80 mL) chopped fresh coriander
- 2 Tbsp. (30 mL) canola oil*
- 1/2 red pepper, cut into strips
- 1 onion, coarsely chopped
- 1 1/2 cups (375 mL) sliced button mushrooms
- 1/2 14-oz. (398-mL) can of baby corn on the cob*
- 1 each : green, orange and red bell pepper
- Chinese noodles as desired
Preparation
Remove shell under the scampi’s belly only. Set aside.
In a shallow dish, mix marinade ingredients together. Reserve half of marinade. Refrigerate scampi in remaining marinade for 1 hr.
Preheat barbecue to medium.
Drain scampi, lay flesh down on the grill and cook 3-4 min.
Baste, as needed, with marinade.
Meanwhile, in a skillet, cook vegetables 4-5 min. in hot oil until tender crisp.
Top Chinese noodles with vegetables and arrange scampi around the plate.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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