Basil Smoked Shrimp and Scallop Kebabs

Title:
Basil Smoked Shrimp and Scallop Kebabs

Yield:
4 Servings

Categories:
Fish,
Herbs




Ingredients:





   1/2 c  Applewood chips


   1/2 lb Large shrimp (about 12),


          Peeled and deveined


   1/2 lb Sea scallops (about 12)


     1 c  Chopped fresh basil (leaves


          And stems)






 Soak the applewood chips in water for 1 hour.


 


 Soak four 6-inch amboo skewers in water for 15 minutes. Thread the shrimp


 and scallops alternately onto each skewer.


 


 Line a wok or a straight0sided fry pan with a double thickness of aluminum


 foil.  Drain the applewood chips and combine them with the basil in the


 bottom.  Insert a low rack that wil keep the skewers raised, but still


 allow a cover to fit.


 


 Place the skewers across the rack and cover the pan. If using a wok, ring
2


 wet towels around the cover; for a fry pan, drape a wet towel over the


 cover and secure tightly.


 


 Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan from


 the heat and set it aside for 5 minutes before uncovering. Serve


 immediately.


 Posted to MM-Recipes Digest V3 #208


 


 Date: Thu, 01 Aug 1996 18:46:21 -0800


 


 From: "Jenny S. Johanssen"