Maple-Orange Shrimp and Scallop Kebobs recipe

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Ingredients

12 jumbo shrimp, peeled and deveined
12 large sea 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
3 cloves garlic, minced

Nutrition Info

451.7 calories
carbohydrate: 42 g
cholesterol: 232.3 mg
fat: 12.3 g
fiber: 0.3 g
protein: 48.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1737.2 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thread three each shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve.

  2. Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Preheat the grill to medium-high heat and grease lightly.

  3. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque. Makes 4 servings.

Recipe Yield

4 servings

Recipe Note

Seafood lovers will enjoy this duo of juicy shrimp and succulent scallops brushed with a sweet, citrusy glaze. The kebabs make a delicious entrée. Or, for an elegant appetizer, thread only one shrimp and scallop onto smaller skewers instead.

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