23
Southwestern Spiced Shrimp & Scallops
Griddler
™
Function: Flat
Selector: Griddle
Plates: Griddle
Makes 4 entrée servings or 16 appetizer servings
1
teaspoon (5 ml) ground cumin
1
teaspoon (5 ml) chili powder
1/2
teaspoon (2 ml) basil
1/2
teaspoon (2 ml) ground coriander
1/2
teaspoon (2 ml) oregano
1/2
teaspoon (2 ml) paprika
1/2
teaspoon (2 ml) kosher salt
1/2
teaspoon (2 ml) freshly ground black pepper
16
extra large (16-20 count) shrimp (peeled, leaving on tail shell, deveined)
16
large sea scallops
2
tablespoons (25 ml) extra virgin olive oil
fresh lemon or lime wedges
Place the cumin, chili, basil, coriander, oregano, paprika, salt, and pepper in a small
bowl and stir to combine – there will be about 2 tablespoons (25 ml). Soak four
10-inch (25 cm) wooden skewers in water for 10 minutes.
Rinse the shrimp; drain. Place on a triple thickness of paper towels and pat dry.
Remove tough muscle (also called “foot” – this attaches the scallop to its shell)
from the side of each scallop. Rinse the scallops; drain. Place on a triple thickness
of paper towels and pat dry. Transfer shrimp and scallops to a bowl. Drizzle with
olive oil and stir/toss gently to coat completely. Sprinkle with spice rub; stir/toss
gently to coat. Thread shrimp onto wooden skewers, putting the skewer through
the tail end to the “head”, 4 shrimp per skewer (this keeps them from curling
when heated).
Preheat the Cuisinart
™
Griddler
™
in the flat griddle position on 450°F (232°C).
When hot, arrange the skewered shrimp evenly on one side of the griddle.
Arrange the scallops evenly spaced on the other side. Grill the shrimp until firm
and pink, about 2 to 3 minutes per side. Grill the scallops until firm and
browned, about 2 minutes per side. Remove immediately. Garnish with fresh
lemon or lime wedges to serve.
Nutritional information per serving [1/4 cup (50 ml)]:
Calories 267 (87% from fat) • carb 4g • pro. 38g • fat 10g • sat. fat 1g •
chol. 209mg • sod. 516mg • calc. 89mg • fiber 0g
