Biryani Seafood Skewers
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.