Succulent scallops and shrimp in a sweet Asian glaze!

Yields 8 skewers

• 1/4 cup low-sodium soy sauce
• 3 tablespoons dark brown sugar
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water
• 16 jumbo shrimp, peeled and deveined (about 12 ounces)
• 16 sea scallops (about 12 ounces)
• 16 mushrooms, halved
• 24 (1 1/2-inch) pieces green onions (5 - 6 green onions)
• 1 tablespoon vegetable oil
• Cooking spray

Prepare grill.

Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.

Per Serving (per skewer): 112 Calories; 3g Fat (18.8% calories from fat); trace Saturated Fat; 9g Protein; 15g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 363mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

 

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