Savory mushrooms brimming with a rich seafood filling, herbs, and cheese. Baked until bubbly and golden.
Ingredients
- 1/4 cup olive or vegetable oil 1/4 cup chili sauce
- 2 garlic cloves, minced
- 1/2 teaspoon hot pepper sauce pepper to taste
- 16 uncooked large shrimp, peeled and deveined
- 8 (1-ounce) sea scallops hot cooked rice
Instruction
- In a large resealable plastic bag or shallow glass container, combine the first five ingredients. Add shrimp and scallops. seal or cover and turn to coat. Refrigerate for at least 1 hour.
- Discard marinade. Place shrimp and scallops on flour metal or soaked bamboo skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve over rice.
