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Grilled Seafood Skewers with Tomato Basil Butter

Bill Harris・4 Comments

Grilled Seafood Skewers with Tomato Basil Butter

I lived in Jacksonville, Florida for a couple of years early in my career. One of the things I remember most about those days was the access to fresh-out-of-the-water seafood. I frequented a small market where everything in the store was right off the boat, and there wasn’t a trace of fish smell. The owner always had fresh jumbo shrimp, scallops, grouper, and snapper displayed beautifully on ice.

In land-locked Atlanta, we have access to decent seafood, but it’s frequently previously frozen. I’ve grown to tolerate frozen seafood and in all fairness it’s still very good, but I long for those days of truly fresh seafood. There’s just nothing like it.

Grilled Seafood Skewers with Tomato Basil Butter

One of my favorite things to make during those days was mixed seafood skewers with whatever looked good at the market. For today’s post, I’ve created the skewers with shrimp, scallops, and salmon, along with a compound butter featuring sun-dried tomatoes and fresh basil.

As I’ve said many times on the blog, okra was a staple in our house during the summer months when I was growing up. Aside from the fried version, which is my favorite, we also had okra sauteed with tomatoes and onions. Of course in those days, it was cooked to death, and the ingredients were almost indistinguishable. When I make it today, I prefer the okra to still look like okra. For a twist on this dish and to stay with the skewer theme, I made okra, tomato, and Vidalia onion skewers to accompany the seafood.

If you’re entertaining, these skewers and the compound butter can be made ahead of time. When your guests arrive, all that’s required is a few minutes on a hot grill, and you’re ready to eat. This recipe makes four skewers, so if you or your guests have hearty appetites, you might want to make a couple of extras.

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Grilled Seafood Skewers with Tomato Basil Butter

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4 servings

Grilled Seafood Skewers with Tomato Basil Butter

Ingredients

For the butter:

4 tablespoons unsalted butter, room temperature

1 tablespoon finely minced sun-dried tomatoes

1 tablespoon finely minced fresh basil

1/8 teaspoon salt

For the skewers:

8 jumbo shrimp (about 1/2 pound)

8 large sea scallops (about 1/2 pound)

1 large salmon filet (about 3/4 pound), cut into 8 pieces

2 tablespoons extra virgin olive oil

Salt and pepper

For the vegetable skewers:

8 to 10 large okra pods, cut into 3 or 4 pieces

1 pint cherry tomatoes

1 large Vidalia onion, layers separated an cut into squares

2 tablespoons extra virgin olive oil

Salt and pepper

Instructions

For the butter:

In a small bowl, combine butter, tomatoes, basil, and salt with a fork until well combined. Wrap in plastic wrap and refrigerate until ready to use.

For the skewers:

1. Soak 4 wooden skewers in water for 30 minutes. Preheat grill or grill pan to high heat.

2. Place 2 shrimp, 2 scallops, and 2 pieces of salmon on each skewer. Brush each skewer with olive oil and season with salt and pepper.

3. Transfer skewers to grill and cook for 2 to 3 minutes on each side until shrimp are opaque and salmon starts to flake when touched.

4. Melt tomato and basil butter. Brush both sides of seafood skewers with melted butter and serve with vegetable skewers.

For the vegetable skewers:

1. Soak 8 wooden skewers in water for 30 minutes. Skewer vegetables, alternating okra, onion, tomato, and onion. Brush vegetables with olive oil and season with salt and pepper.

2. Place skewers on grill and cook for 2 to 3 minutes on each side.

3. Serve with seafood skewers.

3.1
https://southernboydishes.com/2015/07/31/grilled-seafood-skewers-with-tomato-basil-butter/

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  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Grilled, Healthful Dishes, Main Courses, Recipes, Seafood, Vegetables

Comments

  1. Sippitysup says

    August 2, 2015 at 1:22 am

    I’m a fan of “previously frozen” seafood. Because it’s usually frozen on the boat. Which means they get to call it “fresh”. I believe almost all “fresh” seafood is “previously frozen”. It’s the only way to get quality most of the time. GREG

    Reply
  2. KalynsKitchen says

    August 1, 2015 at 3:46 pm

    Just coming back to let you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it!

    Reply
    • Bill Harris says

      August 1, 2015 at 4:18 pm

      Thank you so much, Kalyn! I really appreciate it!

      Reply
  3. KalynsKitchen says

    August 1, 2015 at 1:29 am

    I love everything about this, especially the scallops. I never get enough of them.

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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