Seashore Skewers with Apricot Glaze on Black-eye Pea Salad
Submitted by: gr8folks501311
Scallops and shrimp are skewered, coated with cinnnamon-sugar and an apricot glaze, then grilled and served on pea salad.
Ingredients
- Black-eye Pea Salad:
- 1 lb dry black-eye peas
- 2 cloves garlic, minced
- 1 red bell pepper, stemmed, seeded and chopped
- 1/2 cup red onion, chopped
- 16 oz hot-and-spicy tomato juice
- 8 oz clam juice
- For Seashore Skewers:
- 1 Tbsp (Lawry's) seasoned salt
- 1 tsp ground cinnamon
- 2 tsp brown sugar
- 10 large sea scallops
- 10 large shrimp, peeled and deveined
- 4 long rosemary stems
- Oil
- Apricot Glaze:
- 2/3 cup sugar-free apricot jam
- 1/2 cup fresh orange juice
- 1 Tbsp toasted sesame oil
- 1 Tbsp chili oil
- 2 Tbsp honey mustard
- 1 Tbsp chopped cilantro
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Method
Clean and soak the peas in cool water overnight; drain and rinse well. Place black-eye peas in saucepan with garlic, bell pepper and onion. Pour in tomato and clam juice; cook, stirring occasionally, until just tender. Mix seasoned salt, cinnamon and sugar in small flat bowl; set aside. Pull off bottom half of the leaves from the rosemary stem and alternate shrimp and scallops on each skewer, allowing for 5 total pieces per skewer. Roll skewer in the seasoned salt mixture, evenly distributing seasoning on 4 skewers. Preheat grill to medium-high heat; grease grill rack generously with vegetable oil. For the Glaze: Place apricot jam, orange juice, sesame oil, chili oil and honey mustard in saucepan, cook and stir over medium heat until jam is liquefied and well combined. Stir in cilantro. Spread apricot glaze over each skewer; place on prepared grill. Grill for 2-3 minutes on one side, turn and continue cooking for another 2-3 minutes. To serve, place equivalent portions of black-eye pea salad on each of 4 serving dishes, place seashore skewers diagonally across each plate.
Notes:
Number of Servings: 4
Submitted by: gr8folks501311 ( See all of gr8folks501311 Recipes )
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