Don’t be shellfish, there’s enough to go around…

by zydecopaws on December 17, 2009

Auntie showed up for a visit and was allowed to select the menu for dinner tonight. This consisted of standing in front of the freezer and seeing what could be thawed in a reasonably short time and prepared without a lot of work. The result was Cajun shrimp on a skewer and bacon-wrapped scallops cooked on Bubba Ho-Keg.


The shrimp was simply skewered and brushed with a concoction of melted butter, Cajun seasoning mix, and red chili powder. Cooking time was about 2-3 minutes a side; if you want quick, this is hard to beat. The scallops were wrapped with bacon, stabbed with a skewer, and dusted with salt, pepper, granulated garlic, and a pinch of crushed sage. The rest of the meal consisted of some brown rice and some homemade cabbage slaw.


I learned a couple of lessons tonight about bacon-wrapped scallops. First, it takes more than half a slice of bacon to effectively wrap a decent sized scallop. Second, it helps to precook the bacon for at least 90 seconds in the microwave before wrapping, especially if you like the bacon more thoroughly browned. Last, five scallops on a skewer is difficult to manage and turn, especially if the one in the middle sticks.

Having said this, I also learned that this was a great meal to cook in a hurry, and people were fighting over the shrimp. Something tells me that these will be on the menu again in the very near future.

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