Seafood Skewers
INGREDIENTS
Marinade:
8 Tbsp low-sodium soy sauce
4 cloves garlic, minced
1 inch fresh ginger, peeled and minced
2 Tbsp brown sugar
2 Tbsp rice vinegar or white vinegar
1⁄2 tsp Chinese five-spice powder (optional)
Skewers:
1⁄2 lb large raw shrimp, shelled and deveined
1⁄2 lb cod fillets, cubed
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 purple onion
20 brown mushrooms, cleaned with damp cloth
4 spring onions
20 cherry tomatoes
12 bamboo skewers, soaked in water
PREPARATION
Mix together in rectangular glass baking dish all marinade ingredients. Set aside.
Cut peppers into 1-inch squares. Cut onion into 8 wedges. Cut wedges in half crosswise. Separate halved wedges into layers. Snap off mushroom stems. Slice spring onions on diagonal into 2-inch lengths.
Thread shrimp and cod on soaked skewers, alternating with bell peppers, onion, mushrooms, spring onion and tomatoes. Repeat process until there are 12 skewers.
Place threaded skewers in baking dish with marinade. Spoon marinade over skewers. Marinate, refrigerated, at least 1 hour.
To cook, lightly oil broiler rack/pan or grill. Preheat broiler or grill on high. Place broiler pan/rack under broiler a few minutes to heat, then place skewers on pan/rack or grill. Broil or grill 3 to 4 minutes, basting often, or until shrimp are opaque pink; cod is white and firm; and vegetables begin to brown. Turn skewers; baste and cook another minute or longer until done.
