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Shrimp and Scallop Skewers
16 jumbo shrimp
16 large sea scallops
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Devein and butterfly shrimp, leaving head and tail on. Wrap each
shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season,
and grill 8 to 10 minutes.
Avocado Sauce
2 cups chicken stock
2 tablespoons minced garlic
4 tablespoons chopped cilantro
1/2 yellow onion, coarsely chopped
1 whole lemon
1/8 teaspoon salt and pepper
Pinch of cayenne
3 avocados, peeled, seeded, chopped
5 - 6 sprigs fresh cilantro, for garnish
Place first 7 ingredients in large pot and simmer 10 minutes.
Remove from heat. Chop lemon. Put all ingredients including avocado
in blender, purée, and strain through sieve. Keep warm.
To serve, pour some sauce on each plate and place a shrimp and
scallop skewer on top. Garnish with cilantro.
Recommended accompaniment: Pasta
Primavera
Pasta Primavera
1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus
and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
Roast peppers and tomatoes in 350-degree oven for 15 minutes.
Set aside. Blanch broccoli, asparagus, green beans, and zucchini
1 minute.
Place corn and carrots in bowl with blanched vegetables, artichoke
hearts, mushrooms, and basil; toss with olive oil.
In heavy skillet sauté garlic and vegetable mixture. Add
chicken stock and bring to a boil. Add pasta, peppers, tomatoes,
and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss
with Parmesan, salt, and pepper. Serves 4.
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Third Coast Rotisserie and Grill
6540 San Felipe
Houston, Texas
Think casual entertaining, and you think "grill." This dish,
from the New Southwestern bistro Third Coast Rotisserie and Grill
in Houston, propels tradition up a notch. The shrimp and scallop
skewers, a creation of executive chef Gary Tottis, take one of
Texas' great natural resources -- seafood -- and give it a distinctive
Mexican accent -- the avocado sauce. Grilling brings out the sweetness
of the shellfish, while Third Coast's signature pasta
primavera, Tottis' collaboration with sous-chef Russell Knott,
makes a light and savory vegetable accompaniment. The dish is
healthy yet substantial enough to satisfy your hungriest guest.
Meat & Dairy
16 jumbo shrimp
16 large sea scallops
Produce
garlic
cilantro
yellow onion
lemon
3 avocados
Grocery
2 cans chicken stock
extra virgin olive oil
cayenne
salt
pepper |
