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Sweet and Sour Seafood Kabobs

  Place seafood and vegetables on skewers in any order desired, alternating fish and vegetables. Place kabobs in marinade for several hours or overnight. Lightly season with salt and pepper if desired. Place on hot grill or bake in 375 F. oven until seafood turns white, approx. 10 to 15 minutes. Serve on a bed of rice or pasta.

Serves 4

Marinade:
1 c. brown sugar
1 T. prepared hot mustard
1/3 c. lemon juice
1 clove garlic, crushed
Kabobs:
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1/2 lb. any firm fresh fish (salmon, sword, tuna, snapper, etc.)
2 green or red bell peppers, cubed
1 pint mushrooms, cleaned
1 pint cherry tomatoes
rice or pasta of your choice

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The recipe above appears in:

Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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