Since summertime is very near to us, I thought it best to have a grilled summer dish. I have a very good buddy named Craig who owns the Hawaiian Food Recipe Blog, he gave me the inspiration to find this Hawaiian diabetic recipe that is perfect for the grill and good summer eats. Unfortunately, there wasn’t an image provided at Diabetic Gourmet for me to show you. However, this diabetic recipe sounds very appetizing and comes via The “Diabetes Food and Nutrition Bible”; let’s see how it is made.
Ingredients -
½ Cup dry sherry
1 t. sesame oil
2 T. grated fresh ginger
2 T. tamari soy sauce
2 T. pineapple juice concentrate
1 lb. fresh sea scallops and/or shrimp, peeled and deveined
1 Large mango, peeled and cut into wedges
½ papaya, peeled and cut into wedges
1 Large red pepper, seeded and cut into large squares
Directions -
1. In a medium bowl, combine the sherry, sesame oil, ginger, soy sauce, and pineapple juice concentrate. Add the shrimp and/or scallops. Let the shellfish marinate for 30 minutes in the refrigerator.
2. Prepare an outside grill or oven broiler by placing the rack 6 inches from the heat source. Remove the shrimp and/or scallops from the marinade. Reserve the remaining marinade. Thread the shellfish onto wooden skewers and alternate them with the mango, papaya, and red pepper.
3. Place the skewers on the grill and frill for about 5 minutes, turning and basting with the marinade.
Additional Information –
Total Carbohydrates – 20 g/serving, Serving Size – 2 (7-inch) kabobs or 1 (12 inch) kabob, Total Servings – 4
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