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How To make Grilled Curry Apricot Shrimp and Scallops
1/2 c Olive oil
1/2 c Apricot preserves
2 tb Dijon mustard
2 tb Curry powder
2 tb Garlic; minced
2 tb Cilantro; chopped
4 ts Jalapeno chili; minced
-and seeded 16 lg Shrimp; peeled, deveined,
-tails left intact 12 Sea scallops
4 Bamboo skewers; soaked in
-water 30 minutes Combine first seven ingredients in medium bowl. Add shrimp and scallops, toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally. Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each skewer. Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side. Bring remaining marinade to simmer in small saucepan. Serve on skewers, passing marinade separately. Source: Bon Appetit, Barbecue Special Edition, 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps
How To make Grilled Curry Apricot Shrimp and Scallops's Videos
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It’s that time again, I know this feels like there’s a bit much going on but honestly it’s all very easy.
Here’s the coconut rotty recipe as promised
Coconut rotty
460g plain flour
5 small green chillis
10g curry leaves
70g desiccated coconut
210ml water
1 tablespoon coconut oil
2 teaspoons baking powder
In a big bowl (i hate when people write this in recipes, no ones gonna make a bread dough on the floor bro.) desiccated coconut and baking powder into sieved flour, throw in sliced chillis and curry leaves. a good crack of salt to season. coconut oil goes into water, Make a well in the middle of the dry ingredients. Wet ingredients into dry little by by little. Use fingers or a fork to swirl in the wet mix. When the dough starts to come together. Knead it in the bowl until its clean. I gave the dough a little knead on a board just until it turns smooth. The rottys are quiet dense so don’t over knead, you want a good chew.
Your dough need time to rest and relax, a minimum of 30mins. I wrapped mine in cling film and let it rest over night. This recipe will make about 6 cd sized rotty.
If you’ve done this right, you shouldn’t need any flour when rolling. Portion your dough into 6 bits, roll em out to about a pound coin thickness.
Cook the roti’s for about a minute aside and rest wrapped in a tea towel so they steam a little.
Enjoy x
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SCALLOP BEET SALAD WITH BIBB LETTUCE AND ORANGE VINAIGRETTE
Serves 2
INGREDIENTS:
3 large red beets, roasted and sliced into wedges
8 Sea Scallops
1 tbsp olive oil (15 ml)
salt and pepper to taste
1 head of Bibb lettuce
1 orange, zest and segments
1 shallot, sliced
1 tsp (5ml) balsamic vinegar
1 tbsp (15 ml) Dijon mustard
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) chives, minced
METHOD:
Preheat oven to 450F (232C) degrees. Wrap Beets in foil and roast on a cookie sheet for 30-40mins until tender. Unwrap allow to cool, and set aside.
For the vinaigrette, combine mustard and vinegar in a bowl, slowly add olive oil whisking all the while until emulsified. Add chives, salt and pepper to taste, and set aside.
Heat oil on medium high flame. Pat scallops dry, very well with a paper towel. Season with salt and pepper on each side.
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