We made this as a stir-fry, although the original recipe is for skewers. Both would work great, the sauce can be used for chicken or other seafood, as well as a variety of vege’s. The recommendation is to serve the kebabs over chilled soba noodles tossed with some OJ, sesame oil, and a touch of soy sauce, and chopped green onions.
Author: Alisa Fleming
Serves: 4 servings
Ingredients
¼ cup wheat free tamari (for gluten-free) or soy sauce
3 tablespoon dark brown sugar
1.5 tablespoons rice wine vinegar
1 tablespoons minced fresh ginger or ¼ t ground ginger
¼ teaspoon crushed red pepper
1 garlic clove (or 2)
1.5 teaspoons arrowroot
1.5 teaspoons water
16 jumbo shrimp, peeled, and deveined (about 12 oz)
16 sea scallops (about 12 oz) - the BIG ones!
16 mushrooms, halved
14 1.5 in pieces green onions
Instructions
Prepare grill
Combine 1st 6 ingredients in a small saucepan over med heat.
Bring to a boil and cook for 2 min.
Combine arrowroot and water.
Stir mix into soy sauce, bring to boil, cook 1 min
Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 skewers.
Brush kebabs with oil and place on grill rack coated with cooking spray.
Cook for 3 min.
Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.
Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.
For stir fry:
Heat 1 tablespoons oil a large skillet over medium heat.
Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.
Remove them from the pan.
Add Shrimp, mushrooms, and green onions.
Cook about 3 min, or until shrimp are no longer grey.
Return the scallops to the pan, add soy sauce mix and cook 2 min, add arrowroot mix and cook 2 more min over low heat.
Serve over rice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/teriyaki-shrimp-a-scallops-gluten-free-nut-free