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Pear and Ginger Scampi Tail Kebabs https://www.metro.ca/userfiles/image/recipes/brochette-langoustine-poire-gingembre-4390.jpg PT15M PT10M PT2H25M
In a sealable bowl, mix the lemon zest and juice, ginger, garlic and pear nectar. Set aside.Using scissors, make an incision along the back of each scampi.On each skewer, alternate scampi tails, scallops and pears, threading the foods perpendicular to the skewers.Place in the pear nectar and let marinate in the refrigerator 2 hours.Preheat the barbecue to maximum temperature. Remove kebabs from marinade and pour marinade into barbecue frying pan. Heat marinade until it boils and reduce by a third.Brush the kebabs with oil and place on the hot barbecue grill, lower heat to medium. Cook 2 minutes each side. Put the sauce through a strainer and serve alongside the kebabs with a vegetable rice.
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1 lemon, zest and juice 1 Tbsp. (15 mL) fresh ginger, finely grated 1 garlic clove, chopped 1 1/2 cups (375 mL) pear nectar 1 bag of scampi tails, thawed 8 large scallop 2 bartlett pear, pitted and quartered 2 Tbsp. (30 mL) vegetable oil
Pear and Ginger Scampi Tail Kebabs

Pear and Ginger Scampi Tail Kebabs

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:10
COOKING
2:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    lemon, zest and juice
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    LEMONS

    LEMONS

    $4.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1 Tbsp.
    (15 mL)
    fresh ginger, finely grated
  • 1
    garlic clove, chopped
  • 1 1/2 cups
    (375 mL)
    pear nectar
  • 1
    bag of scampi tails, thawed
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    FRESH COOKED EAST COAST LOBSTERS

    FRESH COOKED EAST COAST LOBSTERS

    $9.99 ea.

    280 g OR OCEAN JEWEL COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g


    FRESH ATLANTIC SALMON FILLETS

    FRESH ATLANTIC SALMON FILLETS

    $12.99 /lb

    FAMILY PACK, MIN 900 g WILD CAUGHT SNOW CRAB LEGS FROZEN, 2.87/100 g


  • 8
    large scallop
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    COOKED OR RAW SHRIMP

    COOKED OR RAW SHRIMP

    $19.99 ea. or /lb

    26/30 SIZE 800 g, 19.99 EA. WILD ARGENTINEAN RAW SHRIMP 20/30 SIZE 908 g, 19.99 EA. ROCK HARBOUR JUMBO SHRIMP RING 538 g, 19.99 EA. OR JUMBO U-10 SCALLOPS 19.99/lb 4.41/100 g


  • 2
    bartlett pear, pitted and quartered
  • 2 Tbsp.
    (30 mL)
    vegetable oil
Imprimer ma sélection

Preparation

In a sealable bowl, mix the lemon zest and juice, ginger, garlic and pear nectar. Set aside.

Using scissors, make an incision along the back of each scampi.

On each skewer, alternate scampi tails, scallops and pears, threading the foods perpendicular to the skewers.

Place in the pear nectar and let marinate in the refrigerator 2 hours.

Preheat the barbecue to maximum temperature. Remove kebabs from marinade and pour marinade into barbecue frying pan. Heat marinade until it boils and reduce by a third.

Brush the kebabs with oil and place on the hot barbecue grill, lower heat to medium. Cook 2 minutes each side. Put the sauce through a strainer and serve alongside the kebabs with a vegetable rice.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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