City Palate

The Wine and Beer Issue - May June 2017

Biryani Seafood Skewers
Nov/Dec 2011

From Chris Halpin

48 medium shrimp

48 medium scallops

2 T. biryani paste (from Northern India, available in most groceries in the international food aisle)

1 t. lemon juice

1/2 t. salt

48 6” bamboo skewers

Mix the shrimp, scallops, biryani paste, lemon juice and salt in a bowl. Mix them together well.

Skewer one shrimp and one scallop on each stick and arrange the skewers on a parchment-lined baking sheet. Place them in the freezer, covered in plastic wrap, for 24 hours before transferring to a air-tight container.

To cook the skewers, preheat the oven to 400°F. Remove the skewers from the freezer and arrange them on a parchment-lined baking sheet. Bake for 5 to 10 minutes.







Appetizers, Starters and Breakfasts