Soy-wasabi shrimp and scallop skewers
2
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
These seafood kabobs have a Japanese flare thanks to their soy sauce, wasabi and honey sauce. The delectable skewers are special enough for entertaining yet easy enough for a busy weeknight. Regulate the heat by dialing the wasabi (or Japanese horseradish) up or down according to your taste. Ready in just 30 minutes, these skewers are excellent with jasmine rice. Change up the vegetables on the skewers but make sure to use lots of color in keeping with the original. If you're using wooden skewers, soak them in water for 20 minutes before use to prevent charring.
Ingredients
Scallions
5 medium
Less sodium soy sauce
6 Tbsp
Wasabi powder
3 tsp
Honey
1 Tbsp
Fresh ginger
1½ tsp, 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 mushroom
8 medium, caps, halved
Cooking spray
4 spray(s)
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 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, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden 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 reserved sliced scallions and serve. Yields 2 skewers per serving.
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