Thai Seafood Kabobs with Spicy Rice Recipe
Ingredients
| UNCLE BEN'S CONVERTED Brand Rice - 1 cups | ||
| Medium raw shrimp - 1 pound , peeled and deveined, with tails intact | ||
| Bay scallops - 1/2 pound | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Sesame oil | 2 Tablespoon | |
| Large red bell pepper - 1 , cut into 1 -inch squares | ||
| Green onions with tops - 6 , cut into 1 -inch pieces | ||
| Prepared Thai peanut sauce - 1/2 cup | ||
Directions
MAKING
1 As per the package directions, cook rice.
2 In a medium bowl, place shrimp and scallops.
3 In a small bowl, combine soy sauce and sesame oil.
4 Pour half of the mixture over shellfish, tossing to coat well.
5 Allow to stand for 15 minutes.
6 Reserve the remaining soy sauce mixture for basting.
7 Onto twelve 12-inch metal skewers, alternately thread shrimp, scallops, bell pepper and green onions.
8 Brush with half the reserved soy sauce mixture.
9 Coating evenly, spoon Thai peanut sauce over each skewer.
10 Grill or broil for 8 minutes or until shrimp are pink and scallops are opaque.
11 Turn and brush once with the remaining soy sauce mixture and Thai peanut sauce.
SERVING
12 Serve at once with rice.
1 As per the package directions, cook rice.
2 In a medium bowl, place shrimp and scallops.
3 In a small bowl, combine soy sauce and sesame oil.
4 Pour half of the mixture over shellfish, tossing to coat well.
5 Allow to stand for 15 minutes.
6 Reserve the remaining soy sauce mixture for basting.
7 Onto twelve 12-inch metal skewers, alternately thread shrimp, scallops, bell pepper and green onions.
8 Brush with half the reserved soy sauce mixture.
9 Coating evenly, spoon Thai peanut sauce over each skewer.
10 Grill or broil for 8 minutes or until shrimp are pink and scallops are opaque.
11 Turn and brush once with the remaining soy sauce mixture and Thai peanut sauce.
SERVING
12 Serve at once with rice.
Chef
