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| Scallops & Shrimp with Ginger-Limeade Pad Thai Marinade |
Ingredients
The complex and pleasing flavours in this tasty marinade are mixed up in less than 5 minutes. It's perfect for seafood, pork or chicken
Yield:
1 cup
Time:
5 minutes
Ingredients
Marinade:
1 packet Pad Thai Sauce
1/2 cup frozen limeade concentrate, thawed
1 Tbsp grated or finely minced fresh ginger
Seafood or Meat Selections:
1.5 lbs large scallops or (raw) shrimp, peeled and de-veined
1.5 lbs pork loin or chicken breast, cut into 1/4 inch thick slices
Optional garnish:
Chopped peanuts, basil or cilantro
Equipment:
Skewers, bamboo or metal If using bamboo skewers soak in hot water for 1 hour before grilling.
Cooking Instructions
1 Combine Pad Thai Sauce, limeade and ginger in a medium bowl. Add seafood or meat of choice. Mix to make sure all ingredients are covered with marinade. Marinate for 2 hours in the refrigerator.
2 Drain seafood or meat and reserve marinade. Thread shrimp or meat on single skewers and scallops on double skewers for easy turning. Keep shrimp and scallops on separate skewers because they have different cooking times. Using a medium high heat, grill or broil; turning shrimp 1-2 minutes (when it turns pink), scallops 2-3 minutes, and meat 4-5 minutes on each side.
3 While seafood or meat is grilling, pour marinade into small saucepan. Bring to a boil over a medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish with chopped peanuts, basil or cilantro if desired.
by PCT Thailand |
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