Grilled Shrimp and Scallops with a Mango, Jalapeno & Ginger Dipping Sauce
Grilled Shrimp and Scallops with a Mango, Jalapeno & Ginger Dipping Sauce
Ingredients:
8 Shrimp
8 Scallops
Jerk Seasoning
Mango
Mango Juice
Jalapeno
Ginger
Olive Oil
1 Lime
Cilantro
Jerk Seasoning Ingredients:
Ginger
Nutmeg
Cumin
Salt
Pepper
Sugar
Red Pepper Flakes
Thyme
Olive Oil
Preparation:
Devein the shrimp & pull muscle off of scallops
Marinate shrimp & scallops in jerk seasoning
Place shrimp & scallops on grill
Close lid
Turn after 1.5 minutes
Cook for another 1.5 minutes
Enjoy shrimp & scallops with the mango, jalapeno & ginger sauce
Sauce Preparation: [make sauce first & let sit while grilling shrimp & scallops]
Mix together 1 mango, 1 lime, 1-diced jalapeno and a diced 1-inch piece of ginger
Pour in ¼ cup of mango puree [add more or less if desired]
Chop up a few cilantro leaves
Blend all ingredients together [chunky salsa sauce]
Authentic Spanish Seafood Paella | Christine Cushing
Here are my first hand, step by step instructions for a pro approved authentic Spanish seafood paella the way I learned to make it in Valencia Spain. With a few practical adjustments to master it in your kitchen anywhere in the world. FULL RECIPE BELOW.
Check out this great video on how to make the authentic Paella Valenciana:
RECIPE: SPANISH SEAFOOD PAELLA
1/4 cup extra virgin olive oil (50 ml)
8 large shrimp, peeled, deveined tails on
8 -12 bay scallops
1 onion chopped
2 piquillo sweet peppers ( chopped )
3 plum tomatoes, diced ( canned )
2 cloves garlic, finely chopped
1 tsp approximately smoked , mild Spanish paprika (5 ml)
1 cup la bomba Spanish rice (250 ml)
good pinch of quality saffron
splash dry sherry or dry white wine
4-5 cups seafood stock or clam juice (1 -1.25L)
grated zest of 1 lemon
about 12 mussels , cleaned and well rinsed( about 375 gm)
fresh chopped parsley
1/2 cup peas, optional; (125 ml)
Season shrimp and scallops with salt and pepper. In the paella (pan) 12-14 or 30-34 cm, heat 1/2 the olive oil on medium high and sear on both sides, about 2 minutes per side. Scallops should be golden but not fully cooked and shrimp should be starting to turn pink. Remove immediately and transfer to a plate until ready to add back to paella, towards end of cooking.
Return paella to heat and add rest of olive oil. Over medium heat, begin saute onion, for 1 minute and stir. Add peppers and paprika and cook until soft, about 4-5 minutes. Add tomatoes and cook until well caramelized. Add garlic and stir. Add the rice and stir for 2-3 minutes , coating rice with oil and pan drippings. Deglaze pan with sherry and shrimp drippings. Add saffron, seafood stock, grated lemon zest and season with salt and pepper.
Let paella cook over medium heat, until rice is starting to absorb liquid, about 8 minutes. When rice is starting to soften but still has a bite and there's a bit of liquid left, add the mussels and push them into the rice so they are half buried. If pan is too dry, add a bit more stock, as per video.
DO NOT stir at this point. Increase to high heat. Add peas, after 2 minutes , add back the partially cooked shrimp and scallops and finish cooking for another 2 minutes, approximately. Mastering this part takes a bit of practice but you want the mussels to open, the shrimp to be perfectly cooked and the rice to have slightly charred creating the coveted socarrat on bottom of pan. Rice should be dry and caramelized to bottom of pan.
Let rest for 3-5 minutes.
Serves 4-5
Check out these other amazing videos:
Pasta With Shrimp Scampi:
Pan Seared Salmon Fillet:
Pan Seared Scallops:
Pan Fried Trout Fillets - crispy without flour:
Garlic Shrimp Greek Style in 30 min:
Grilled Sockeye Salmon:
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38. Grilled Scallops with Red Pepper Coulis, Shrimp Stuffed Cucumber Cups, Spumoni Parfaits
This menu of recipes for two is on the lighter side, with grilled scallops served with red bell peppers transformed into a tasty red pepper sauce that is often called coulis. To balance the sauce, extra large scallops are skewered, marinated, & grilled to perfection. Pulling the whole dish together is pasta and fresh gremolata. As an appetizer, cucumber cups stuffed with shrimp. For dessert, parfaits that capture the spirit of spumoni ice cream. Inspired by the flavors of Italy.
This collection of dinner recipes for two is included in our cookbook Date Night at Home: The Ultimate Cookbook for Two. See our Website for details.
Scallops over Corn Chow Chow with BBQ Butter Sauce | Chef Eric Recipe
Listen…. I could wax eloquently on fresh scallops off the soapstone with the textural contrast of quick corn chow chow topped with the richness of a BBQ butter sauce but today, I want to focus on the idea and method of using the heat of grill that is in the process of coming to temperature to do most of the heavy lifting. Check it out!
Chef E
Scallops over Corn Chow Chow with BBQ Butter Sauce
½ Pound Scallops (Size: 21/20 Dry Packed Scallops)
1 Tablespoon Lane's BBQ Q-Nami Rub
1 Tablespoon Cilantro, minced (Optional Garnish)
Quick Bacon Corn Chow Chow
3 Slices Thick-Cut Bacon, cut into ¼ inch strips (Monroe Meats Bacon)
1 Ear Corn (if already cooked, give a touch of char on the grill)
½ Jalapeño Pepper, deseeded and thinly sliced
4 Cherry Tomatoes, sliced in half
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Sugar
Method:
1. Fill your fire box ¼ to ½ way full. Light the grill from the bottom of the charcoal pile to allow the flame to have rising access to the fuel source. As the grill is coming to temperature, use that gently raising temperature to begin to render the bacon and cook the corn. Place a soapstone on one side of the Divide and Conquer cooking system and a grill grate on the other.
2. Wrap the corn in foil and place it on the grill grate. Allow to render and corn to cook for 10 - 12 minutes, then turn every 5 minutes until fully cooked. Remove and reserve for later use.
3. As the corn is finishing, oil the soapstone and place the sliced bacon on. Allow to render, turning with the tongs every 2 minutes until crisp and evenly rendered. Slice the corn off the cob and add it to the rendering bacon on the soapstone, then add the sliced jalapeño and sliced tomatoes. Using 2 spatulas, gently scrape under all of the ingredients and slowly lift, allowing the ingredients to mix and fall between the spatulas back to the soapstone. Do this several times to fully incorporate the ingredients, then use the spatulas to flatten out the mixture on the soapstone. Allow to cook for 1 minute, then sprinkle on the apple cider vinegar and sugar. Toss again, then transfer to the presentation plate.
4. Season both sides of the scallops with the Lane's BBQ Q-nami rub. Add a touch of olive oil to the soapstone and place the scallops on the hot stone (looking for 550 – 600F). Close the dome for 45 seconds, then open the dome and flip the scallops. Sear for 45 more seconds, then transfer on top of the chowchow that is already plated.
5. Garnish each scallop with a touch of the BBQ butter sauce and finish the plate with a bit of chopped cilantro. Enjoy!
BBQ Butter Sauce
¾ Cup White wine (Sauvignon Blanc)
½ Lemon, juiced
1 Tablespoon Red onion, diced
¼ Cup Heavy Whipping Cream
¼ Tablespoons Butter, unsalted and softened
1½ Tablespoons BBQ Sauce, Blues Hog preferred
Method:
1. Combine white wine, lemon juice and diced red onion in a small saucepan and reduce by ½, then add in the heavy whipping cream. Bring to a simmer and allow to reduce by ¼, until the bubbles get a bit larger and have more sheen.
2. Remove the pan from the heat and begin to gradually whip in the room temp butter, then whip in the room temp BBQ sauce.
3. Keep warm, but not hot, until ready to use.
Where to Buy:
Lane's BBQ Q-Nami Rub:
Monroe Meats Bacon:
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Shrimp and Scallop scampi on the GRIDDLE | How to make Shrimp Scampi on the Flat Top Griddle
Shrimp and scallop scampi on the griddle. How to make shrimp scampi on the griddle. In this show, we take you step-by-step in preparing and making shrimp and scallop scampi!
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Creamy Garlic Butter Tuscan Shrimp and Scallops
This Creamy Garlic Butter Tuscan Shrimp and Scallops is a definite must try. If you are looking for a Pasta Recipe that is not only easy, but will WOW your guests, give this one a try. This Recipe was inspired by John, who has a YouTube channel by the name of Juanelo 1946. John specializes in Low Carb cooking and always puts a great twist on recipes to make them Low Carb. Here is a link to his channel:
Here is the link to the Video Recipe that inspired me:
INGREDIENTS for Juanelo 1946 recipe with my changes
2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp, or fish cut into 1 x 2 inch pieces, or both (I used Jumbo Shrimp and Jumbo Scallops)
1 small yellow onion (4 oz.), diced (I used 1 large white onion)
½ cup white wine (I used about double)
8 oz jar of sun dried tomato strips in oil, drained (I did not drain the oil)
1¾ cups heavy whipping cream (I used 8 ounces)
½ teaspoon of salt
¼ to ½ teaspoon of freshly ground pepper, to taste
3 cups baby spinach leaves (gently packed) (I used a little more)
⅔ cup fresh grated Parmesan cheese (I only used the Parmesan to top the dish)
2 teaspoons dried Italian seasoning
1 tablespoon fresh basil, chopped (I used about 1/4 Cup)
INSTRUCTIONS For Juanelo 1946 Recipe (see my video again for changes I made..lol)
1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Fry the onion in the butter remaining in the skillet for 2 minutes. Pour in the white wine, and allow to reduce slightly. Add the sun dried tomatoes and cook for 2 minutes to release their flavors.18
3. Reduce heat to low-medium heat, add the heavy cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Add the shrimp and fish back into the pan; sprinkle with the herbs and parsley, and stir through.
6. Serve over cauliflower rice. I used Bird’s Eye Riced Cauliflower, Savory Herb.
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Below is a similar recipe that is also awesome
Tuscan Chicken Pasta Recipe - Creamy Chicken Pasta
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