Soy-Wasabi Shrimp and Scallop Skewers
2
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
These Asian seafood kabobs are special enough for entertaining yet easy enough for a busy weeknight. We like skewers for built-in portion control.
Ingredients
Uncooked scallions
5 medium
Low sodium soy sauce
6 tbsp(s)
Wasabi powder
3 tsp(s)
Honey
1 tbsp(s)
Ginger root
1½ tsp(s), fresh, grated
Uncooked shrimp
16 large, fresh, peeled and deveined
Uncooked scallops
1 pound(s), sea-variety (about 16 scallops)
Red bell pepper
1 large, cut into 16 chunks
Cremini mushrooms
8 medium, caps, halved
Instructions
1
Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
2
In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
3
Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
4
Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
5
Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.
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