On day 6 we had shrimp and scallop kebabs grilled with our Grapevine & Cedar Blend. We were having family over and decided it was perfect weather for a backyard seafood feast!
It took just a few easy steps to prepare both dishes:
- We marinated the shrimp and the scallops in salt, pepper, garlic and olive oil for a few hours (overnight is better, but a few hours is okay). This is all we usually do to prepare anything we are grilling or smoking. Our Wine'd Up in Smoke blends take it from there and add tremendous flavor!
- We then made kebabs with the scallops (alternating them with onions and red, green, or yellow bell peppers).
- And last, we grilled both the shrimp kebabs and scallop kebabs with our Grapevine & Cedar blend, which is perfect for the delicate flavors of seafood (For details: Grapevine & Cedar blend )
Both dishes turned out delicious and beautiful:
We served our cedar-grilled seafood with new potatoes, tortellini salad and cucumber & tomato salad.
Chef's Tip: Everyone loves new potatoes, but the secret to making them truly spectacular is to NOT over-season them. Doing so covers up the natural flavors of the potato. Instead, just add salt, pepper, butter and chopped parsley.
It was a fabulous evening of delicious food and wine shared amongst friends. What could be better!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
