Basil Smoked Shrimp And Scallop Kebabs
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Basil Smoked Shrimp And Scallop Kebabs
  Smoked    Shrimp    Kebabs    Fish    Herbs    Scallops  
Last updated 6/12/2012 1:07:30 AM. Recipe ID 33531. Report a problem with this recipe.
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      Title: Basil smoked shrimp and scallop kebabs
 Categories: Fish, Herbs
      Yield: 4 Servings
 
    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. 




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Recipe ID 33531 (Apr 03, 2005)

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