Maple-Orange Shrimp & Scallop Kebobs

Maple-Orange Shrimp & Scallop Kebobs
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

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  • 12

    jumbo shrimp, peeled and deveined

  • 12

    large sea scallops

  • 3 Tbsp.
    (45 mL)

    vegetable oil

  • 1/2 tsp.
    (2 mL)

    salt and pepper

  • 1/2 cup
    (125 mL)

    tomato ketchup

  • 1/4 cup
    (60 mL)

    orange juice

  • 1/4 cup
    (60 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)

    Worcestershire sauce

  • 1 Tbsp.
    (15 mL)

    apple cider vinegar

  • 1/2 tsp.
    (2 mL)

    paprika

  • 3

    cloves garlic, minced

Preparation

Thread three each shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve.

Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Preheat the grill to medium-high heat and grease lightly.

Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007