Ingredients
1/2 lb fresh or frozen scallops
1 tsp finely shredded orange peel
1/2 cup orange juice
2 tbsp soy sauce
1 tsp grated gingerroot
1 clove garlic, minced
1/4 tsp ground red pepper
12 fresh or frozen pea pods
1 orange, cut in 8 wedges
Directions
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb
total) Halve any large scallops. Place scallops and shrimp in a
plastic bag set in a deep bowl. For marinade, combine orange peel,
orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over
seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain,
reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes;
drain. Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto
four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals
for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more
or till shrimp turn pink and scallops are opaque. Brush occasionally
with marinade. Broiler Directions: Place kabobs on the unheated rack
of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and
broil 4-6 minutes more or till shrimp turn pink and scallops are
opaque. Brush occasionally with marinade.
******************************************************* *** Per
serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105
mg cholesterol, 305 mg sodium, 380 mg potassium.
Servings: 4 servings
Citrus Shrimp & Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Scallop; Seafood; Shrimp
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, certainly as far as the Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main meal and desserts, something we still use today. This early Roman chef recounts how the chefs of Roman times made use of a wide range of aromatic flavors, including a few you will know such as basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe books, most of which still exist in academic collections. By the time we get to the 20th century, recipe books are highly popular mostly due to higher levels of literacy, people having increased leisure time and disposable income. The introduction of the TV brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Citrus Shrimp & Scallops recipe.
