Recipe by Robyn Webb
"A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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large shrimp - peeled and deveined
red bell pepper, cut into 1 inch pieces
green bell pepper, cut into 1 inch pieces
fresh pineapple - peeled, cored and cut into wedges
minced fresh ginger root
light soy sauce
if you like shellfish, this is a great, easy, summer recipe.
the pineapple and shrimp go wonderfully together.
sea scallops (the big ones) are the easiest to use.
Was not as flavorful as I had hoped it would be. I have found other marinades for seafood that I preferred.
Even my husband really liked these. I used different vegies, but the marinade is great!
With some changes this recipe could be a "4." Sauce is too thin for basting - better as a marinade. Peppers need more than 5 minutes to cook so grilling them separately or pre-cooking them part of the way before threading them on skewers would solve this problem.
My family really enjoyed this recipe. The only thing I did different was I added bacon wrapped around the scallops on the skewers. If you decide you want to try it with bacon, par cook your bacon first. Bacon takes longer to cook than the shrimp and scallops.
Very tasty Kabobs.
Sounds good ,but kids wouldn't like it because of the red peppers.
I made this recipe as written and everyone thoughly enjoyed it. Loved the pepper, pineapple and seafood combination. The marinade is subtle, tasty, yet doesn't overpower. Will certainly make this recipe again. Its a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Scallop and Shrimp Kabobs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
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