Recipes

Quick and Easy Seafood Kabobs

Written on January 01, 2005

This is a dish I make when I’m short on time but craving a “rich” tasting meal.
There’s no science to this dish, just something I have created and continue to perfect. Feel free to add something that may enhance it or delete something if it doesn’t work for you. But most important is to enjoy!

12 Frozen Scallops
12 Frozen Shrimp
Red/Yellow or Green Bell Pepper – roasted and cut into 1” squares *
Vidalia Onions 2 large – quartered and roasted with peppers*
Arugula – 1 bunch
1 Lg. Can Crush Tomatoes with Basil and Garlic

Pre-heat your grill. Skewer the following: Scallop, Roasted Pepper, Shrimp, Roasted Onion and repeat. You should get 3-4 skewers. Lightly brush seafood and veggies with olive oil. Sprinkle with basil, garlic power, onion powder ( I like to add some cayenne pepper). Set aside. (You can even do this ahead of time and place in baggies). Clean the arugula and set aside. Pour the tomatoes in a saucepan and warm until heated through. Place the skewers on the grill approx. 3 minutes per side. Or you can turn, it ¼ of a turn and cook about 1-2 minutes before each turn. Place Arugula on a plate in the microwave and cook on low for about 20-30 seconds.

Ready to serve: Place arugula on center of dinner plate, pour ½ c. tomato sauce over arugula. Take scallop/shrimp/pepper/onion off the skewer and place on top of sauce. Pour another ¼-1/3 cup of sauce over veggies and seafood. Sprinkle sparingly with goat cheese. Yum.

*I generally roast my peppers ahead of time and keep them in the fridge. To roast the peppers, you slice them in half and have the outside of pepper facing up. Place on a cookie sheet under the broiler for a couple of minutes. When the skin starts to bubble, pull it out and let it cool down before putting it into a baggie. When you’re ready to serve it, peel off the skin.

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