So, you don't get down to Ecuador or Argentina much. Not to worry,
here's a Southern Hemisphere treat that's good right on the beach at the finest black-tie
event. The nature cruises to Galapagos serve this stuff on deck.
Shellfish Skewers with Equatorial Glazing and Dipping Sauce
Shellfish Skewers with Equatorial Glazing and Dipping Sauce
The soy-based sauce for these kebabs draws its various
intensely flavored ingredients (cilantro, garlic, ginger and chilies) from the equatorial
hot zone, where weather and food alike are fiery.
Ingredients
The
Equatorial Glazing and Dipping Sauce
2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice
The Shellfish Skewers
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, de-veined
24 large sea scallops
6 metal skewers
Cooking
Instructions
Heat oil in small saucepan over very low heat until warm. Stir in
chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not
brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture;
increase heat to medium-high and whisk until mixture comes to boil and thickens slightly.
Remove sauce from heat. Transfer to bowl and cool to room temperature.
Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl.
Add cilantro to remaining sauce; reserve. Alternate 4 shrimp and 4 scallops on each
skewer. Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side. Transfer to
plates. Serve with reserved sauce.
Comments
This should serve about six people, unless you've got some
hungry folks, then you've only got enough for two.
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