It may be February, but here on the Gulf Coast temperatures are in the 80s. This dinner is perfect for this kind of weather.
The skewers can be prepared on a grill, in the grill or in the air fryer.
Prawn and scallop skewers
2 servings
Ingredients
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
12 large shrimp
12 scallops
3-8 inch wooden skewers, soaked in water
directions
Thread skewers with 4 prawns and 4 scallops per skewer. Sprinkle lightly with salt and pepper.
Combine the melted butter with the spices and brush both sides of the seafood.
Heat up a grill, grill pan, grill, or air fryer.
Heat a grill or grill pan over medium-high heat, or place 4 inches from the grilling elements. Bake 3-4 minutes per side.
Air fryer instructions
Set the temperature on one side to 400 degrees F for 3 minutes, turn the skewers and cook for 2 minutes.
Brush again with the sauce before serving
I served the skewers with tomato slices and Russian dressing and homemade potato salad.
Simple potato salad
Ingredients
2 pounds whole potatoes with medium red skin
1 teaspoon of salt
2 tablespoons cucumber juice
1/4 cup ground beef and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or spring onions
2 stalks of celery, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
1 hard-boiled egg, optional
directions
Place the potatoes in a large saucepan with a lid. Cover the potatoes with cold water and add 1 teaspoon of salt. Bring to the boil, reduce the heat and cook the potatoes, with the lid half open, until tender, about 15 minutes.
Drain and cool the potatoes. When cool enough to touch, peel the potatoes. Slice the potatoes into a storage bowl.
Add the cucumber juice and let stand at room temperature for about an hour.
Add the remaining ingredients, mix well and taste if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until ready to serve. Sprinkle with chopped parsley and serve.
For the tomatoes
Russian dressing
Ingredients
3/4 cups mayonnaise
1/4 cup plus
2 to 3 tablespoons chilli sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon chopped Spanish onion
1 tablespoon plus 1 teaspoon chopped dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine everything; makes 2 cups.
Posted by Jovina Coughlin in Healthy Italian Cooking Potatoes, Salad Dressing, Scallops, Shrimp