Shrimp and Scallop Skewers with Red Pepper Coulis
Contributed by: News Canada
(NC) - I remember having this dish in Spain and thinking "how tasty." What I didn't realize is how easy it is to prepare. The juices the shrimp and scallops produce with the Ontario Greenhouse tomatoes and moth watering, and the Ontario Greenhouse red pepper coulis takes this dish over the top. Try skewering the shrimp and scallops with a rosemary sprig and discover yet another flavour!
- 4 fresh rosemary sprigs or metal skewers
- 4 shrimp
- 4 sea scallops
- 8 Ontario Greenhouse grape tomatoes
- 1/4 cup (50 mL) olive oil, divided
- 1 cup (225 g) roasted Ontario Greenhouse red peppers
- 1 clove of garlic
- 2 sprigs of fresh cilantro
- Salt and pepper to taste
Preheat grill to medium.
Thread shrimp and scallops on fresh rosemary sprig or metal skewers with Ontario Greenhouse grape tomatoes in between. Drizzle with 1 tbsp (15 mL) olive oil, and season with salt and pepper and grill until cooked.
Remove from grill and serve with a side of the roasted Ontario Greenhouse red pepper coulis.
For the Ontario Greenhouse red pepper, garlic and cilantro in food processor and blend while slowly adding remaining olive oil. Add salt and pepper to taste. Let stand in the fridge for about 2 hours.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: about 166 calories, 7 g protein, 14 g fat, 1 g fibre, 4 g carbohydrates, 99 mg sodium