Recipe Sunday: Seafood For Both Kids and Adults

Grilled Teriyaki Shrimp Kebabs

grilled shrimp

Ingredients

  • Sauce:
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted
  • Kebabs:
  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound) $
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray

Preparation

  1. Prepare grill.
  2. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
  3. To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Crab Cakes

crab-cakes-ck-1173818-l

Ingredients

  • 3 (1-ounce) slices white bread
  • 1/4 cup finely chopped green onions $
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons reduced-fat mayonnaise $
  • 1/4 teaspoon black pepper
  • 2 large egg whites $
  • 1 pound lump crabmeat, shell pieces removed
  • 1 tablespoon canola oil, divided
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
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