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Serves/Makes: 4

Ingredients:

• 16 large shrimps
• 16 large scallops
• 1/2 can coconut milk
• Boiled basmati rice


4 bamboo skewers, soaked in cold water for 30 minutes

How to cook:

• Alternately thread 4 shrimps and 4 scallops onto each soaked bamboo skewer.
• Arrange onto a plate.
• Into a bowl, mix together all marinade ingredients (red, green and yellow chopped peppers, garlic, lemon juice, caraway, curcuma, coriander, crused chiles, sugar and olive oil).
• Pour marinade all over brochettes.
• Marinate for 30 minutes; remove brochettes to a plate, reserving marinade.
• In a casserole, mix together reserved marinade and coconut milk.
• Bring to a boil, over low heat; reduce until smooth.
• Check for seasonings; keep warm.
• Broil (or barbecue) brochettes, to desired doneness.
• Serve, coated with sauce (and peppers pieces), along with boiled basmati rice.

Marinade Ingredients:

• 1/2 sweet red pepper, finely chopped
• 1/2 sweet green pepper, finely chopped
• 1/2 sweet yellow pepper, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons (30 mL) lemon juice
• 1 teaspoon (5 mL) caraway
• 1 teaspoon (5 mL) curcuma
• 1 teaspoon (5 mL) coriander
• 1 teaspoon (5 mL) crushed chiles
• 1 tablespoon (15 mL) sugar
• 4 tablespoons (60 mL) olive oil

Note:

These brochettes, well drained, can also be barbecued.

Comments:

Basmati rice was first discovered in the foothills of the Himalayan Mountains. It is produced in India, Pakistan, and in south western United states. The most aromatic are from India and Pakistan.

This recipe for Thai Shrimps and Scallops Brochettes serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Broiled/Grilled
Cuisine: Thai