Recipes

Tangy Shrimp & Scallops

Tangy Shrimp & Scallops

After cooking serve these kebabs with pasta, green salad and some garlic bread.
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Ingredients

Instructions

  • In a large resealable bag place the scallops and shrimps.
  • Now into a bowl (that can be used safely in a microwave) place the butter or margarine, the lemon juice, Worcestershire sauce, garlic powder and paprika.
  • Cook on 50% power for about 1 to 1 ½ minutes or until the butter/margarine is melted then stir to ensure that all these ingredients are blended together.
  • Once the sauce is made set aside about a third of it as this you will then use to baste the shrimps and scallops in whilst they are cooking.
  • As for the rest of the sauce this must be poured over the scallops and shrimps in the bag.
  • Now seal the bag and turn it over several times to ensure that every scallop and shrimp is coated in the sauce and place in the refrigerator for one hour.
  • Whilst in the refrigerator make sure that you turn the back over occasionally.
  • Whilst the barbecue is heating up you can now prepare the kebabs.
  • Take some wooden skewers that have been soaking in water and thread alternately on to them the scallops and shrimps.
  • Once all the kebabs are made place them on the preheated barbecue and cook them on a medium to hot heat for 6 minutes turning once during this time.
  • Both before and during this cooking time baste them occasionally with the sauce you set to one side earlier.
  • Then cook them for a further 8 to 10 minutes or longer until the shrimps have turned pink and the scallops opaque.
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Course; Barbecue / Fish

Shrimp & Broccoli Packets

Shrimp & Broccoli Packets

If you want to serve your guests with a flavorsome but fuss free meal then this one should be considered.
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Ingredients

Instructions

  • Preheat the barbecue and place the grill about 4 to 6 inches above the heat source so you can cook these parcels on a medium to high heat.
  • Whilst the barbecue is heating up place half the shrimps on a piece of aluminum foil with the nonstick (dull) side facing up towards the food.
  • Then around this arrange half the rice and sprinkle it and the shrimps with some of the seafood seasoning before then topping off the shrimps with half the minced garlic.
  • Then place half the broccoli on top of the shrimp and sprinkle with garlic and butter.
  • Do the same for the other parcel and then top each one off with 4 ice cubes.
  • Now bring the sides of the aluminum foil up and double fold over the top and at one end.
  • At the end, which is still open, pour in half the water and then fold this end over so that the ingredients are now sealed inside.
  • Make sure that you use a large enough piece of foil to allow room for heat and steam to circulate inside.
  • Once the parcels are ready place on the barbecue and let them cook for 9 to 13 minutes.
  • It is important that you close the lid whilst the parcels are cooking to ensure that things cook evenly.
  • After removing from the grill snip open the parcels and stir the rice before you then serve as they are to your guests.
  • It is also a good idea to squeeze some fresh lemon juice over the shrimps, rice and broccoli just before serving.
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Course; Barbecue / Fish

Maple Orange Shrimp & Scallop Kebabs

Maple Orange Shrimp & Scallop Kebabs

Your guests will love the combination of the scallops and shrimps with the sweet citrus glaze. Make a wonderful entrée or starter to your barbecue. If you intend to serve as an entrée then place just one scallop and shrimp onto each skewer. If you intend to serve them as main course then serve with either steamed rice or seasonal vegetables or with a mixed green salad and light vinaigrette.
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Ingredients

Instructions

  • Onto a skewer thread 3 scallops and 3 shrimps alternately.
  • Then brush with the vegetable before seasoning with the salt and pepper.
  • Then place to one side for cooking later.
  • In to bowl put the ketchup, orange juice, maple syrup, Worcestershire sauce, apple cider vinegar, paprika and garlic and combine well together.
  • This you will then be used for basting the scallops and shrimps as they cook on the barbecue.
  • So set to onside until you start cooking.
  • Whilst you are doing the various tasks above you should be getting your barbecue started with the grill be set about 4 to 6 inches above the heat source so the food can cook on a medium to high heat.
  • As soon as your barbecue is ready lightly oil the grill and then place the shrimp and scallop kebabs on it.
  • But just before you do brush the kebabs all over with the maple orange sauce and then baste them with it regularly.
  • Each side of these kebabs should be allowed to cook for 2 to 3 minutes or until the flesh of the scallops and shrimps have turned opaque.
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Course; Barbecue / Fish

Scallops Wrapped In Prosciutto

Scallops Wrapped In Prosciutto

These will make a great starter to any barbecue and because they contain so few ingredients not only are they easy to prepare but also easy to cook.
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Ingredients

Instructions

  • Turn your gas barbecue on to high and allow to heat up whilst you are preparing the scallops for cooking.
  • If you are using a charcoal barbecue you will know when it is hot enough when you can only hold your hand over it about 5 inches above the grill for 2 seconds.
  • Take one slice of the prosciutto and cut in half lengthwise then fold in half and wrap it around the sides of a scallop.
  • You need to make sure that the ends of the prosciutto overlap and then thread it on to a skewer.
  • Do the same for the other pieces of prosciutto and the scallops.
  • Next take the olive oil and drizzle it lightly over the scallops and then squeeze some lemon juice over them.
  • Then season with the freshly ground black pepper.
  • Then place on the barbecue to cook.
  • Cook on each side for about 3 minutes or until you see the flesh of the scallops has turned opaque.
  • Remove from barbecue place on a clean plate with some lemon wedges and serve to your guests.
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Course; Barbecue / Fish / Pork

Honey Grilled Shrimps

Honey Grilled Shrimps

Adding onions, peppers and mushrooms to this dish really helps to bring out even more of the beautiful flavors of the shrimps. You may also want to consider marinating the vegetables in the sauce along with the shrimps.
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Ingredients

Honey Sauce

Instructions

  • Into a large bowl mix together the garlic powder, black pepper, Worcestershire sauce, dry white wine and the salad dressing.
  • Then add the shrimp and toss them to coat them evenly in the marinade.
  • Now cover the bowl over and place in the refrigerator to let the shrimp marinate in the sauce for 1 hour.
  • Start the barbecue up and place the grill, which needs to be lightly, oiled about 4 inches above the heat source to allow the shrimps to cook on a high heat.
  • Remove the shrimps from the marinade and thread onto skewers.
  • Pierce one through the head then the next one through the tail.
  • Any marinade left over can now be discarded.
  • Then set the shrimps to one side for a moment whilst you make the honey sauce.
  • To make the honey sauce in a small bowl mix together the honey melted butter and the other 2 tablespoons of Worcestershire sauce.
  • This is what you will be basting the shrimps in as they cook.
  • Take the shrimps and place on the lightly oiled grill and cook for 2 to 3 minutes on each side, making sure you baste them occasionally with the honey sauce you have just made.
  • You will know when the shrimps are ready to serve because the flesh will have turned opaque throughout.
  • Serve to your guests immediately once cooked.
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Course; Barbecue / Fish

Grilled New England Seafood

Grilled New England Seafood

If you are looking for a recipe that doesn’t take a great deal to prepare and won’t leave you with too much mess afterwards this is one you should consider trying.
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Ingredients

  • 450 grams Skinless Cod Fillet Cut Into Four Equal Pieces
  • 225 grams Frozen Uncooked Prawns Peeled and Deveined and Thawed
  • 225 grams Red New Potatoes Skins Scrubbed then Thinly Sliced
  • 2 Ears of Corn Quartered
  • 2 Tablespoons Butter Room Temperature
  • 2 Tablespoons Finely Chopped Fresh Dill
  • 1 Small Garlic Clove Minced
  • Coarse Salt and Freshly Ground Black Pepper To Taste
  • 1 Lemon Thinly Sliced

Instructions

  • Start by getting your barbecue going and place the grill 6 inches above the heat source to allow the packets you are about to make to cook on a medium heat.
  • Whilst the barbecue is heating up in a bowl mix together the butter, dill, garlic, salt and pepper and place to one side for now.
  • Take four squares of aluminum foil measuring 14 inches square each.
  • On to each of these four pieces of foil first place the thinly sliced potatoes before then placing on top of them a piece of the cod.
  • Next lay on some of the prawns and alongside the potatoes; cod and prawns place two pieces of the corn.
  • Season each parcel with salt and pepper before adding a spoonful of the butter mixture on top.
  • Then place on top of these two slices of the lemon.
  • Now bring up the sides of the foil and crimp the edges to seal the ingredients inside them tightly.
  • Place each parcel on to the grill making sure that the potato is on the bottom and cook for about 12 to 14 minutes or until the fish is just cooked through and the potatoes are tender.
  • You should make sure that you rotate not flip the parcels occasionally as this will help to ensure that everything inside is cooked properly.
  • Once the cooking time has passed remove the parcels from the heat and slit open the top of each one and transfer the contents to plates.
  • If you want garnish the food with some more dill sprigs and serve some warm crusty rolls with them.
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Course; Barbecue / Fish

Grilled Prawns & Garlic Chilli Sauce

Grilled Prawns & Garlic Chilli Sauce

The sauce you use with this particular recipe helps to enhance the sweetness of the prawns even further. Don’t be surprised if you guests won’t to know the secret to this great tasting dish.
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Ingredients

  • 450 grams Jumbo Size Prawns Devein Them
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Thinly Sliced Lemon Grass
  • 5 Fresh Thai Chilli’s Thinly Sliced
  • 1 Shallot Thinly Sliced
  • 2 Kaffir Lime Leaves
  • 1 Tablespoon Fish Sauce
  • Juice Of 1 Lime
  • 1 Tablespoon Thai Roasted Chilli Paste
  • 1 Tablespoon Torn Fresh Mint Leaves

Instructions

  • Turn on or light your barbecue ready for cooking the prawns on.
  • Placing the grill which has been lightly oiled about 6 inches above the heat sauce allowing you to cook the prawns on a medium heat.
  • Once the barbecue is heated up now place the prawns on to the grill and cook until the outside starts to turn pink and the meat inside no longer looks transparent.
  • They will need to cook for between 5 and 10 minutes and should be turned over frequently.
  • Whilst they are cooking you should now be making the sauce, which the prawns can then be dipped into.
  • To make the sauce heat some oil over a medium heat in a skillet and to this then add the garlic until it turns brown, which should take around 7 to 10 minutes.
  • Now remove from the heat and to the oil and garlic add the lemon grass, chilies, shallot, lime leaves, fish sauce, lime juice and chili paste.
  • Toss to combine all these ingredients together then spoon some of them over the prawns, which you have removed from the barbecue and placed on a serving dish and the rest you pour into a bowl.
  • Garnish with the freshly torn mint leaves.
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Course; Barbecue / Fish

Grilled Lobster With Lime Bay Butter

Grilled Lobster With Lime Bay Butter

This is quite an easy dish to do. However before the lobsters are placed on the barbecue they need to be parboiled first.
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Ingredients

Instructions

  • To parboil the lobsters you need to bring around 3 inches of water to boil in an 8 quart saucepan.
  • Once the water begins boiling add the lobsters, then cover the pan and cook for 10 minutes.
  • Once the 10 minutes has elapsed remove the lobsters from the pan and leave them to one side to cool.
  • Whilst the barbecue is heating up in another saucepan place the butter, lime juice, bay leaf, salt and pepper and cook for 10 minutes over a low heat.
  • Then put to one side to use later on.
  • By now the lobsters should have cooled down sufficiently to enable you to cut them in half lengthwise and brush them with the butter mixture you have just made.
  • After brushing the cut side of the lobster with the butter mixture you place them cut side down onto the grill of the barbecue which you have placed about 4 inches above the heat source and cook them for 5 minutes.
  • Now turn the lobsters over carefully brushing them with some more of the butter mixture and continuing cooking them on the barbecue until the meat is cooked through.
  • This should take about another 5 minutes.
  • As soon as the meat is cooked through remove the lobsters from the barbecue place on a clean plate and garnish them with lime wedges and bay leaves if you want.
  • Each of your guests should be given ½ lobster each.
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Course; Barbecue / Fish

Scallops & Cherry Tomato Kebabs

Scallops & Cherry Tomato Kebabs

The applying of fresh lemon juice and Dijon mustard to these scallops and tomato kebabs helps to give them a much spicier and tarter flavor.
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Ingredients

Instructions

  • Start preparing the barbecue for cooking this dish on a medium heat.
  • This means putting the grill of the barbecue about 6 inches above the main heat source.
  • Also place the wooden skewers in some water.
  • Whilst the barbecue is heating up you can now prepare the sauce for the kebabs.
  • In a bowl place 1 tablespoon of lemon juice along with ½ teaspoon of its peel.
  • To this then add the olive oil, Dijon mustard and salt and mix well together.
  • Then put to one side ready for use later.
  • Now on to each of the wooden skewers you need to thread 3 tomatoes and 2 scallops alternately.
  • You should start and finish with the tomatoes.
  • Next brush the kebabs you have just made with some of the sauce you made earlier and place on the barbecue to cook.
  • Each kebab will need to cook for between 7 and 9 minutes and should be turned over several times.
  • After this time has elapsed brush the kebabs with the remainder of the sauce and then cook for another 5 minutes or more remembering to turn them over frequently.
  • The kebabs will be ready to consume when the scallops have turned opaque right through.
  • Once the kebabs are cooked served to your guests immediately with a little green salad and some crusty bread.
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Course; Barbecue / Fish

Grilled Prawns With Spicy Peanut Lime Vinaigrette

Grilled Prawns With Spicy Peanut Lime Vinaigrette

Not only does this Thai inspired sauce go very well with prawns but you may also want to try it with chicken, lamb or pork.
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Ingredients

  • 900 grams 16-20 Extra Large Shrimps (Peeled and Deveined But Tails Left On)
  • 32 grams Minced Lemon Grass White Part Only
  • 32 grams Fresh Minced Ginger Root
  • 2 Tablespoons Minced Garlic
  • ¼ Tablespoon Freshly Chopped Cilantro
  • 1 Thai or Serrano Chilli Minced
  • 180 ml Peanut or Canola Oil

Vinaigrette

  • 60 ml Lime Juice
  • 60 ml Rice Wine Vinegar
  • 120 ml Japanese Sweet Wine Mirin
  • 2 Tablespoons Dark Soy Sauce
  • 2 Tablespoons Cold Water
  • 3 Tablespoons Grated Lime Zest
  • 1 Tablespoon Freshly Minced Ginger Root
  • 2 Teaspoons Fish Sauce
  • 2 Fresh Thai or Serrano Chilli’s Seeds Removed
  • 2 Teaspoons Minced Garlic
  • 113 grams Unsalted Smooth Peanut Butter
  • 30 ml Peanut Oil
  • 2 Tablespoons Freshly Chopped Mint
  • 1 Tablespoon Freshly Chopped Cilantro
  • 57 grams Chopped Unsalted Roasted Peanuts
  • Salt to Taste

Instructions

  • In a bowl (large) combine together the ginger, lemon grass, garlic, cilantro, chili and oil.
  • Then add the shrimps and let them marinate in the sauce made for 20 to 30 minutes at room temperature.
  • Whilst the shrimps are marinating in the sauce you can now start heating up the barbecue placing the grill about 6 inches above the heat source.
  • This will then enable you to cook the shrimps that you will thread on to skewers on a medium to high heat.
  • Now into a food processor place the lime juice, rice vinegar, mirin, soy sauce and water and blend.
  • Then add to this the lime zest, ginger, fish sauce, chilies, garlic and peanut butter and process until the mixture becomes smooth.
  • Whilst these ingredients are combining together slowly pour in the peanut oil until the mixture looks smooth and creamy.
  • Pour this mixture into a bowl and then stir into it the mint, cilantro and chopped peanuts.
  • Add some salt if needed.
  • To cook the shrimps remove them from the marinade, shaking off any excess and thread them on to skewers then cook them on either side for about 2 minutes or until they have turned pink and firm.
  • Once cooked serve on a plate immediately with the sauce beside them.
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Course; Barbecue / Fish