Skewered seafood

By Bryan Miller

Published April 30, 1983

Total Time
20 minutes
Rating
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Ingredients

Yield:Six to eight servings

  • ½ pound large shrimp (see note)

  • ½ pound sea scallops

  • 1 bunch fresh basil

  • 1 bunch fresh scallions

  • ¼ pound butter, melted

  • ½ bottle beer

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

4 grams carbs; 83 milligrams cholesterol; 171 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 151 milligrams sodium; 10 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and clean shellfish. The shrimp can be peeled or the shell left on.

  2. Step 2

    Wrap the scallops in basil leaves and put them on the skewer. Then wrap the shrimp with a scallion and add that to the skewer. Brush with melted butter and beer.

  3. Step 3

    Place on a hot grill for about five minutes on each side.

Tip

  • To serve 15 people, you will need to double this recipe.

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