The Shrimp and Scallop Kebabs recipe is a culinary journey that brings the sea to your plate. It’s a celebration of the ocean’s bounty, with jumbo prawns and large scallops taking centre stage. The marinade, a sweet and tangy blend of ketchup, orange juice, maple syrup and spices, gives the seafood a depth of flavour that promises to tantalise your taste buds.
Ingredients:
- 12 jumbo prawns, peeled and deveined
- 12 large scallops
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup Heinz Tomato Ketchup
- ¼ cup orange juice
- ¼ cup maple syrup
- 1 tablespoon Heinz Worcestershire Sauce
- 1 tablespoon Heinz® Apple Cider Vinegar
- ½ teaspoon paprika powder
- 3 cloves garlic, minced
Method of preparation:
In a bowl, whisk together the vegetable oil, salt, pepper, tomato ketchup, orange juice, maple syrup, Worcestershire sauce, apple cider vinegar, paprika and minced garlic to make the marinade.
Place the prawns and scallops in a large resealable bag or bowl and pour the marinade over them. Make sure the seafood is well coated.
Leave to marinate in the fridge for at least 30 minutes to 1 hour, but not too long to prevent the seafood from becoming mushy.
Preheat the barbecue to medium heat.
Thread the prawns and scallops alternately onto the skewers.
Grill for 2-3 minutes on each side or until the prawns are pink and opaque and the scallops are cooked through and slightly firm.
Serve immediately, perhaps with a side of grilled vegetables or over a bed of rice.
