Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal Recipe

Name: Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 12 lb fresh sea scallop, crescent-shaped muscle removed; 12 lb medium shrimp, peeled & deveined; 1 cup dry white wine (Chablis works well); 4 tablespoons fresh lemon juice; 2 tablespoons creole mustard; 1 ½ teaspoons olive oil; 4 garlic cloves, minced; 2 tablespoons minced fresh parsley; ⅛ teaspoon salt; ½ teaspoon cayenne pepper; ½ teaspoon dried whole dill weed; ¼ teaspoon hot sauce (OR to taste); frozen artichoke heart, thawed and halved; 12 fresh mushrooms; 12 cherry tomatoes; 12 pitted ripe black olives; 4 -6 long metal skewers; 2 cups cooked long-grain rice; 1 lemon, cut into wedges

Servings: persons

vegetable oil cooking spray
12 lb fresh sea scallop, crescent-shaped muscle removed
12 lb medium shrimp, peeled & deveined
1 cup dry white wine (Chablis works well)
4 tablespoons fresh lemon juice
2 tablespoons creole mustard
1 ½ teaspoons olive oil
4 garlic cloves, minced
2 tablespoons minced fresh parsley
⅛ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon dried whole dill weed
¼ teaspoon hot sauce (OR to taste)
frozen artichoke heart, thawed and halved
12 fresh mushrooms
12 cherry tomatoes
12 pitted ripe black olives
4 -6 long metal skewers
2 cups cooked long-grain rice
1 lemon, cut into wedges

1
Prepare your barbeque grill: Before firing up, coat the rack with cooking spray and set 4-inches above the heat source.
2
Wash the seafood and gently pat dry with paper towels.
3
Set aside.
4
Combine the next ten (10) ingredients in a shallow glass dish.
5
Add the scallops and shrimp, gently tossing to coat.
6
Next, add the artichoke hearts and continue to gently toss.
7
Cover and marinate in the refrigerator for 15 minutes.
8
Remove the seafood and artichokes from the marinade, reserving the marinade.
9
Pour the reserved marinade into a saucepan and bring to a boil over a medium-high flame; boil for two (2) minutes.
10
Remove from heat and set aside.
11
Thread skewers: Scallops, shrimp, artichokes, mushrooms, tomatoes, and olives, alternately - until all pieces are used.
12
Place kabobs on the pre-heated barbeque grill over low heat; cook 3 to 4 minutes on each side until done (scallops should be opague and shrimp pink).
13
Baste frequently with the reserved marinade.
14
Serve over cooked rice with lemon wedge garnish.
15
A simple tossed green salad will make this delicious meal complete!

1985

kcal

Calories

Fat

132

Carbs

352

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: vegetable oil cooking spray, 12 lb fresh sea scallop, crescent-shaped muscle removed, 12 lb medium shrimp, peeled & deveined, 1 cup dry white wine (Chablis works well), and more.

Yes, Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal

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