Shrimp & Scallop Kabobs

Do you ever wonder where the names of things come from and how they came about? Did you ever hear that you are not supposed to start an article with a question? Now that I’m thinking about it, I believe I have heard that before, but I guess it’s too late for this article since the first sentence is already done.

Anyway, take kabobs as an example. It is said that the kabob, or kebab, originated in medieval Prussia when soldiers used their swords to grill chunks of meat. Shish is a Turkish word that means skewer.

We know that a kabob is something cooked on a stick, usually over an open fire. A kabob can be any large chunks of meat grilled, roasted or stewed and sometimes ground. It is summer and there is nothing like food cooked over an open fire.

I like to put them just over the edge of the flame and flip them every so often.

As for this particular shrimp and scallop kabob, there a few things I will do a little different than I would do for say a meat or even a fish kabob. First, I would not place it over the hottest part of the flame. Both shrimp and scallops are delicate and you don’t want to overcook or burn them.

I like to put them just over the edge of the flame and flip them every so often, cooking them slow and basting them with the herb butter or dressing of choice. Serve the kabob with vegetables and rice or potatoes. Or, if it is really warm out and you want a lighter dinner, serve it over a nice salad. Baste the kabobs with either herb butter or the vinaigrette you will be using for the salad. If you use wooden skewers, soak them for at least 30 minutes before using. Enjoy.

Shrimp & scallop kabobs

2 U/13 to U/15 sized shrimp
12 large sea scallops with foot removed
4 skewers

Herb Butter

½ lb. butter, softened
3 shallots, fine diced
2 cloves garlic, fine diced
1 T walnuts, finely crushed
1 T parsley, fine chopped
¼ T Pernod liqueur
½ T tarragon
¼ T Worcestershire sauce

Make the herb butter first, combining all the ingredients. The butter should be softened, not melted. Wrap each shrimp around a scallop and place the skewer through the tail, then scallop, then head of the shrimp, placing three per skewer. The shrimp will help hold the scallop on the skewer.

Place the skewer over the edge of the flame and baste with the herb butter. Flip and baste again. Repeat flipping one more time on each side. These will only take about 5 minutes or so depending on how hot the fire is.

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Chef Smitty

Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Smitty has been teaching skiing at Squaw Valley Alpine Meadows for more than 26 years each winter, and spends his summers working for High Sierra Waterski School since 2000. Smitty has been writing his chef column for Tahoe Weekly since 2005.