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home > recipes > seafood > seafood kabobs with bean and tomato salad
from US Serves 4 Active: 30 minutes Total: 40 minutes Marinade/Dressing 1/4 cup olive oil 2 teaspoons freshly grated lemon peel 1/4 cup fresh lemon juice 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried 16 large peeled and deveined shrimp (about 8 oz) 8- oz 1-in. thick swordfish steak, cut in 16 chunks 16 small white mushrooms Salad: 1 can (19 oz) cannellini beans, rinsed 1 large beefsteak tomato, coarsely chopped 1/2 cup each chopped parsley and red onion Heat outdoor grill.(see note)*. Have ready eight 10 inch or long skewers (see note).** Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 tablespoons. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat.   Marinate while making salad. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing: stir gently to mix and coat. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad. Per serving : 385 calories, 31g pro., 27g carbo., 8 g fiber 18 g fat, 106 mg cholesterol, 751 mg sodium. Note*: If you do not have a barbecue grill but want your food to look and taste grilled, use a stovetop ridged grill pan. Most have a baked on black finish that resists sticking and, when heated, leaves "grill" marks that would fool anyone. The ridges also keep foods above much of the fat that may drip off. To make these recipes you will need a large grill pan, or you can work in batches. Allow time for your pan to get good and hot, lightly brush it with oil, then grill as the recipe directs. Stovetop grilling can be smoky, so turn on your stove's hood fan and keep a window open. Note**: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swivelling when turned on the grill. Source: Woman's Day 2004 Enjoy!

Seafood Kabobs with Bean and Tomato Salad


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by PUTRIDUJUNG (26)


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keyword: seafood
keyword: kabobs
keyword: tomato
keyword: salad
recipes for seafood
recipes by Putridujung
Email Address:
(posted June 29, 2004)

from US

Serves 4 Active: 30 minutes
Total: 40 minutes

Marinade/Dressing

1/4 cup
olive oil
2 teaspoons freshly grated
lemon peel
1/4 cup fresh
lemon juice
3/4 teaspoon
salt
1/2 teaspoon freshly ground pepper
1 bunch scallions, bottom ends
cut in 32 pieces, remaining green chopped
1 tablespoon chopped fresh
sage leaves or 1 teaspoon dried
2 teaspoons chopped fresh
thyme leaves or 1 teaspoon dried
1 teaspoon chopped fresh
rosemary leaves or 1/2 teaspoon dried
16 large peeled and deveined
shrimp (about 8 oz)
8- oz 1-in.
thick swordfish steak, cut in 16 chunks
16 small white mushrooms

Salad:
1 can (19 oz) cannellini
beans, rinsed
1 large
beefsteak
tomato, coarsely chopped
1/2 cup each chopped
parsley and red onion

Heat outdoor
grill.(see note)*. Have ready eight 10 inch or long skewers (see note).**

Marinade/Dressing: Put
olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 tablespoons. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat.   Marinate while making salad.

Salad: Put ingredients in a serving bowl. Add reserved
Marinade/Dressing: stir gently to mix and coat.

Kabobs: On each
skewer, alternately thread 2 each mushrooms, swordfish
chunks and
shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Per serving : 385 calories, 31g pro., 27g carbo., 8
g fiber 18 g fat, 106 mg cholesterol, 751 mg sodium.

Note*: If you do not have a barbecue
grill but want your food to look and taste grilled, use a stovetop ridged grill pan. Most have a baked on black finish that resists sticking and, when heated, leaves "grill" marks that would fool anyone. The ridges also keep foods above much of the fat that may drip off. To make these recipes you will need a large grill pan, or you can work in batches. Allow time for your pan to get good and hot, lightly brush it with oil, then grill as the recipe directs. Stovetop grilling can be smoky, so turn on your stove's hood fan and keep a window open.

Note**: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swivelling when turned on the
grill.

Source: Woman's Day 2004

Enjoy!



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