Karina is back this week, to give us her take on the classic Australian dish “Shrimps on the Barbie”. She’ll also be at the Winchester Farmers Market on Saturday with loads of yummy snacks, like Walnut Pate, Sweet Potato Hummus and Chocolate Cranberry Energy Chews.  Stop by!

— Denise

Perfect Grilled Seafood

In celebration of meatless Mondays and raising awareness of the heightened health risks of over-eating meat along with the profound environmental impact of the meat production industry, I have created a very tasty Asian-style seafood & veggie skewer recipe for you!

I could hardly claim to be a true Aussie without posting you a fabulous recipe for “shrimps on the Barbie” but don’t miss the scallops as the ginger & sesame oil caramelizes them beautifully and the mushrooms are delicious as they soak in all the flavors.

A few things to help you understand your choices better & to be mindful of when buying frozen shrimp in the supermarket or from a fish monger:

Imported – Shrimp that is imported into the US has not been treated or sourced according to US regulations!  Therefore, you can’t be sure of the water quality the shrimp lived in or food safety treatments or the sustainability.

US Coastal – water quality is monitored for contaminates and food safety & shrimp & fishing practices are according to US regulations.

US farmed – food safety is according to US regulations.   Did you know that Massachusetts has its first shrimp farm (the 8^th in the US) called Sky8 Shrimp Farm?

Cooks note……..

• Preparation: I like to keep my shrimp & scallops & veg on separate skewers: different thicknesses & textures need different amounts of time to cook.
• How many? Number of skewers depends on number of people but these are a hit & go fast so I would say 2 shrimps, 1 scallop & 1-2 veggie skewers per person.
• No Lemons in the marinade! Don’t add lemon or lime juice to your marinade as it will begin cooking seafood ahead of time.
• Pre-soak: soak bamboo skewers in water for at least 30min to prevent burning.

Shrimp, Scallops & Veggie, hot off the grill

Asian-Style Shrimps, Scallops & Veggie Skewers
More guideline than recipe, follow along for your best grilled-seafood & veg ever!

Ingredients

• Shrimp Skewers – Raw US Shrimp, tail on, peeled & deveined (5 per skewer)
• Scallop Skewers – Raw Scallops (3 per skewer)
• Veggie Skewers – Mushrooms (3 per skewer) + red pepper, spring onion, white turnip

Asian-Style Marinade

• 8 Tbs olive oil
• 3 Tbs sesame oil
• 1 Tbs ginger, finely grated
• 1-2 cloves garlic, minced

Method

1. Mix marinade together well.
2. Toss the seafood gently to coat in 3/4 of the marinade. Return to refrigerator and marinate for 30 minutes.
3. Toss the mushrooms in the remainder of the marinade separately – don’t mix with the seafood. Also refrigerate and marinate for 30 minutes.
4. Thread your skewers – I sprinkle Togarashi Spice on shrimps only, or use chili powder.
5. Turn grill to medium heat.  Place all skewers on grill and cook until each skewer is done, 3-5 minutes per side (thinner pieces cook faster that thicker pieces).  When done, the shrimp will be pink, the scallops opaque and the veggies will be lightly browned.

Download recipe now!

Simple is best – enjoy!

— Karina