Grilled Scallop Kabobs

Posted on March 29, 2016 by admin

Festive Grilled Scallop Kabobs
Serves 4
Kick off grilling season with these festive kabobs. They can be prepared in advance, making them a perfect crowd pleaser while keeping you out of the kitchen so that you can enjoy your guests. You can also get creative and switch out ingredients if there’s something you’d like to add or leave off.
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Ingredients
  1. 1⁄2 large yellow pepper, washed, cored, seeded and cut in 1-inch squares
  2. 1⁄2 large red pepper, washed, cored, seeded and cut in 1-inch squares
  3. 1 cup mushrooms
  4. 1⁄2 cup yellow squash
  5. 1⁄2 small red onion, peeled, quartered and separated in layers
  6. 20 sea scallops (or other protein)
  7. Olive oil
  8. Salt and pepper
Instructions
  1. Set the EGG for direct cooking at 350°F/177°C.
  2. Prepare kabobs by altering vegetables and scallops on Flexible Skewers.
  3. Drizzle kabobs lightly with olive oil and season with salt and pepper.
  4. Place kabobs on cooking grid and grill for about 10 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough.
  5. Transfer to clean platter; let rest at least 2 min. Serve over rice.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Recipe courtesy of Big Green Egg©

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Steamed Mussels with Thai Coconut Broth

Posted on March 29, 2016 by admin

Steamed Mussels with Thai Coconut Broth
Serves 2
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Main Dish
  1. 20 farm-raised mussels, cleaned
  2. 3/4 cup Thai coconut broth (recipe follows)
  3. 3 fresh Thai chilies, cut into thin rings
  4. 2 cloves garlic, sliced and blanched
  5. Red bell pepper
  6. 1/8" dice 2 scallions, thinly sliced
  7. 1 tablespoon butter
Thai Coconut Broth
  1. 1 ounce fresh ginger, smashed
  2. 2 tablespoons peanut oil
  3. 1 lemongrass stalk, smashed
  4. 1/4 cup Thai basil leaves
  5. 5 fresh Thai chilies
  6. 5 cloves garlic
  7. 2 shallots, chopped
  8. 5 14-ounce cans coconut milk
  9. 1 ounce galangal
  10. 2 tablespoons fish sauce
  11. 1 tablespoon lemon juice
  12. 2 tablespoons sugar
  13. 1/4 cup kaffir lime leaves
  14. Salt and pepper to taste
Thai Coconut Broth
  1. Heat the peanut oil in saucepan. Add the ginger, galangal, garlic, Thai chilies, and shallots. Sweat for 5 minutes.
  2. Add the coconut milk, lemongrass, fish sauce, lemon juice, sugar, salt and pepper, and kaffir lime leaves. Simmer for 15 minutes.
  3. Remove from the heat and strain through a fine mesh strainer. Cool.
Main DIsh
  1. In a large sauté pan over medium heat, sauté the garlic and chilies in a small amount of butter. Add the mussels, and heat slightly.
  2. Add the Thai Coconut Broth. Cover. Cook until the mussels have opened. Mix in the diced red pepper. Pour in a bowl, and garnish with scallions.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Serves 2 as an appetizer. Recipe courtesy of Georgia Aquarium Seafood Savvy Program/Wolfgang Puck

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Grilled Shrimp

Posted on March 29, 2016 by admin

Grilled Shrimp
Serves 4
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Ingredients
  1. 2 lbs raw peeled, deveined shrimp, tail on
  2. 1/2 Tbsp ginger paste or grated ginger
  3. 1/4 tsp ground cinnamon
  4. 1/4 tsp ground cloves
  5. 1/4 tsp black pepper
  6. 1/4 tsp nutmeg powder
  7. 1/2 tsp cayenne pepper powder (adjust to taste)
  8. 2 Tbsp cooking oil
  9. 1 fresh lime, quartered
Instructions
  1. Add all ingredients in large bowl and mix well.
  2. Allow the shrimp to marinate in the refrigerator for 2-3.
  3. Bring the shrimp to room temperature before cooking.
  4. Heat a Fish Griller or Square Griddle on a stove burner or grill top.
  5. Brush the Griller or Griddle with your favorite cooking oil.
  6. Transfer half the shrimp to the heated piece and cook 8-10 minutes or until shrimp are cooked thoroughly.
  7. Squeeze lime juice from 2 quarters on the shrimp.
  8. Serve hot in the Griller or Griddle and enjoy!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Perfect for any barbecue, show off your grilling abilities with our Fish Griller!
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