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Maple-Orange Shrimp & Scallop Kebobs https://www.metro.ca/userfiles/image/recipes/brochettes-crevettes-petoncles-erable-orange-4819.jpg PT20M PT10M PT30M
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.
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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 clove garlic, minced
Maple-Orange Shrimp & Scallop Kebobs

Maple-Orange Shrimp & Scallop Kebobs

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    jumbo shrimp, peeled and deveined
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    COOKED OR RAW SHRIMP

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    26/30 SIZE OR HERB & GARLIC RAW SHRIMP 908 g, 19.99 EA. OR JUMBO U-10 SCALLOPS 19.99/lb, 4.41/100 g FROZEN


  • 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
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  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
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  • 1 Tbsp.
    (15 mL)
    apple cider vinegar
  • 1/2 tsp.
    (2 mL)
    paprika
  • 3
    clove garlic, minced
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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