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Camping Recipe | Grilled Seafood Skewers


Simple and Easy to Make | Grilled Seafood Skewers and Dipping Sauce Recipes


One of the pleasures of traveling to destinations like Florida is the abidance of fresh seafood that is readily available. For all those campers and RVers and vacationers that can enjoy some grilling here is a simple and scrumptious way to enjoy the bounty of the sea, which can be enjoyed anywhere you can find fresh seafood.

Grilled Seafood Skewers

Some of my favorite types of seafood are scallops, shrimp and salmon or tuna. All of these items are quick and fairly easy to grill. one grate way to grill these items is to put them on skewers. You can put different combinations on a single skewer or fill each skewer with only one type of seafood.

You will need:
1/2 lb large sea scallops
1/2 lb fresh prawns, shelled and deveined, leaving the tail
1/2 lb fresh salmon or tuna, chopped into large pieces about the same size as the scallops
Skewers, wooden or metal

After chopping the tuna it is time to put all of the seafood on skewers. You may want to put one type of seafood only on each skewer, this will ensure that each type of seafood is cooked properly. Mixing them together may mean that the tuna, which cooks quickly may be overdone or the shrimp may be underdone.

If you are using wooden skewers be sure to soak them in warm water for about 30 minutes before use. You will also want to make sure to preheat the grill. It should be very hot when you put the skewers on the grill to cook.

Spear each piece of seafood with the skewer, filling up each skewer, but leaving room on the ends as handles. These pieces of seafood are large, so you will probably want to use two skewers through each piece of seafood. The skewers should be parallel to each other and a little bit apart.

After the seafood is on the skewers brush with oil or melted butter. This will help to keep the seafood from sticking to the hot grill. Each of these types of seafood cook very fast, so you will need to be quick in your action on the grill. The tuna is best when it is seared on both sides, but very rare on the inside. The tuna skewers should be cooked for about 30 seconds to one minute on each side or until it reaches your preferred doneness. The shrimp should be cooked for no more than 2 minutes on each side, and the scallops should be cooked for 1 to 2 minutes on each side. Make sure not to overcook these seafoods as they get tough when cooked to long.

Soy and Ginger Sauce
This sauce is excellent with shrimp, especially if you are looking for more of an Asian inspired flavor.

1/4 cup soy sauce
3 tbsp mirin
1/2 tsp sugar
1 tsp sesame oil
1-2 medium garlic cloves, finely minced
3 tsp fresh ginger, grated
1 scallion, chopped fine

After prepping all of the ingredients whisk together well in a bowl.

Tomato and Ginger Sauce
Another ginger sauce, but this one is excellent served with scallops.

8 tbsp butter
2 small roma tomatoes, with the core and seeds removed and chopped into small pieces
1-2 tbsp fresh ginger, grated
1 1/2 tbsp fresh lemon juice
1/2 tsp red pepper flakes

Heat the butter in a small saucepan until the butter is golden, approx. 5 minutes over medium heat. Add the remaining ingredients to the butter and stir until the flavors have blended, approx. 1-2 minutes.

Tomato Sauce
1/4 cup olive oil, reserve 2 tbsp for sauce
3 cloves garlic cut into thin slices
3 ripe tomatoes, seeded, cored and chopped
3 tbsp fresh basil, finely chopped
1 small clove garlic, finely minced

Preheat your oven to 325 degrees. In a 9 by 9 glass baking dish put in about 1 tbsp olive oil, then arrange the tomatoes in the pan in a single layer, also adding the garlic slices. Pour the rest of the olive oil over the chopped tomatoes and bake in the oven for about 1 to 2 hours or until the tomatoes have started to cook down and have absorbed some of the oil. Remove from the oven and allow to cool for about 1 to 2 hours. Then drain the oil from the tomatoes, reserving about 2 tbsp of the oil.

After you have roasted the tomatoes you are prepared to make the sauce. Combine all of the remaining ingredients in a bowl, and mix together thoroughly. Season with salt and pepper as desired and allow to rest for about an hour in order to combine the flavors. Serve as a topping or dipping sauce for seafood.

For a wonderful meal serve over rice with a crisp chardonnay or unsweetened green iced tea.
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