Cajun Shrimp And Scallop Dinner


 

It might be February, however right here on the Gulf Coast, the temperatures are within the low 80’s. This dinner is ideal for any such climate.

The skewers could be cooked on a grill, within the broiler, or within the air-fryer.

Shrimp And Scallop Skewers

2 servings

Elements

2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to style
12 massive shrimp
12 sea scallops
3-8 inch wood skewers, soaked in water

Instructions

Thread skewers with 4 shrimp and 4 scallops per skewer. Sprinkle calmly with salt and pepper.
Mix the melted butter with the seasonings and brush on each side of the seafood.

Warmth a grill, grill pan, broiler, or air-fryer.

For a grill or grill pan, warmth over medium warmth or place 4 inches away from broiler components. Prepare dinner for 3-4 minutes per facet.

Air-Fryer Directions
Set the temperature to 400 levels F for 3 minutes on one facet, flip the skewers over, and prepare dinner for two minutes.

Brush with the sauce once more earlier than serving

I served the skewers with sliced tomato and Russian dressing and home made potato salad.

Easy Potato Salad

Elements

2 lbs complete medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped candy onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to style
Chopped parsley for garnish

1 hard-boiled egg, non-obligatory

Instructions

Place the potatoes in a big pot with a lid. Cowl the potatoes with chilly water and add 1 teaspoon salt. Deliver to a boil, decrease the warmth, and prepare dinner the potatoes with the lid ajar till tender, about quarter-hour.

Drain the potatoes and funky. When cool sufficient to deal with, peel the potatoes. Slice the potatoes right into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining substances, combine nicely, and style to see if the salad wants salt. Add black pepper to style. Cowl the bowl and chill within the fridge till serving time. Sprinkle with chopped parsley and serve.

For the tomatoes

Russian Dressing

Elements

3/4 cups mayonnaise
1/4 cup plus
2 to three tablespoons of chili sauce
2 tablespoons bitter cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon recent lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

Mix all the pieces; makes 2 cups.

 



Source_link

Leave a Reply

Your email address will not be published. Required fields are marked *