Herb and Garlic Seafood Kabobs
This wasn’t the recipe I intended to follow, but it turned out great! Instead of the mushrooms on the skewers, I grilled two marinated portobellos beside the kabobs! Since I only had smaller shrimp I made do, but I would have preferred the larger ones… If you are a friend on Facebook, you saw the photo… Check out Kramer’s Culinary Blog by clicking on the link below.
Herb and Garlic Seafood Kabobs Kramers Culinary Blog
Herb Garlic Marinade
- 4 gloves of garlic, peeled
- 2 tsp chopped rosemary
- 2 tbsp chopped parsley
- 2 tsp thyme
- ¼ chopped onion
- juice from ½ lime
- ½ cup olive oil
- salt and pepper
- 8 large shrimp peeled & divined
- 8 large scallops
- 8 slices of bacon
- 8 oz baby bella mushrooms
- 6 oz red pearl onions, peeled
- 1 red bell pepper, cut in 1 inch dices
- 2 zucchini, sliced length wise
- 2 yellow squash, sliced length wise
- ¼ cup balsamic vinegar
- salt and pepper
- For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
- Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
- Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip or use well soaked wooden ones.
- Assemble seafood kabobs the way it’s shown at the bottom of the page under “Lining Up”.
- Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
- Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
- Grill vegetables for about 3 minutes on each side over medium to high heat.
- Grill seafood kabobs on high heat for about 3-4 minutes on each side.
- Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise. They were just fine without the Chipotle Mayonnaise!
Lining up skewers – tomato, onion,shrimp.scallop,pepper,shrimp.scallop, mushroom, tomato
Remember to soak your wooden skewer sticks for several hours!!
Posted on May 19, 2013, in Main Dishes, Seafood, Shrimp and tagged baby squash, bacon, balsamic vinegar, garlic, herbs, kabobs, Kramer's Culinary Blog, pearl onions, Portobello mushrooms, red pepper, Scallops, shrimp, thyme, zucchini. Bookmark the permalink. Leave a comment.