Biryani Seafood Skewers

From Chris Halpin

2011 Nov/Dec


  • 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.