Looking for a delicious and indulgent seafood recipe that won't wreck your diet? Try out our recipe for Peach-Bourbon BBQ Shrimp And Scallops! At just 490 calories per serving, it's a guilt-free way to satisfy your cravings.

Not only is this dish low in calories, but it's also high in protein and heart-healthy omega-3 fatty acids. Just one serving contains approximately 30 grams of protein and 10 grams of fat.

In this article, we'll not only share the recipe for this mouthwatering dish, but also provide tips for cooking and serving it, as well as its nutritional benefits and rich history.

Ingredients needed for Peach-Bourbon BBQ Shrimp And Scallops

To make this dish, you'll need: -1 lb. shrimp, shelled and deveined -1 lb. scallops -2 ripe peaches, peeled and chopped -2 tbsp. olive oil -2 tbsp. bourbon -1/4 cup BBQ sauce -1/4 cup honey -1/4 cup soy sauce -2 cloves garlic, minced Make sure you've prepped all ingredients before starting the recipe to make the process smoother.

Step-by-step cooking instructions for Peach-Bourbon BBQ Shrimp And Scallops

Here's how to make this recipe: -Heat the olive oil in a large pan over medium-high heat. -Add the shrimp and scallops and cook for 2-3 minutes until just cooked through. Remove from pan and set aside. -Add the peaches to the same pan and cook for 2-3 minutes until softened. Remove from the pan and set aside. -In a bowl, whisk together the bourbon, BBQ sauce, honey, soy sauce, and minced garlic. -Add the sauce to the pan and cook for 1-2 minutes until slightly thickened. -Return the shrimp and scallops to the pan along with the peaches and toss to coat in the sauce. -Serve hot and enjoy! This dish can be served as an appetizer or main dish, depending on your preference. It pairs perfectly with a side salad, grilled vegetables, or a simple side of rice. Adjust the seasoning, salt, and pepper to your preference.

Tips for preparing Peach-Bourbon BBQ Shrimp And Scallops

Here are a few tips to keep in mind when making this recipe: -Use fresh, high-quality ingredients for the best taste. -Make sure to clean and prepare the shrimp and scallops properly before cooking. -Cook the seafood just until it turns opaque and starts to curl, being careful not to overcook. -Adjust the seasonings and spices to your liking. These tips will help ensure that your dish turns out perfectly every time.

Nutrition facts of Peach-Bourbon BBQ Shrimp And Scallops

Here is the nutritional information for one serving of Peach-Bourbon BBQ Shrimp And Scallops: -Calories: 490 -Protein: 30g -Fat: 10g -Carbohydrates: 60g -Sugar: 53g -Sodium: 1820mg This dish is a good source of lean protein, and is also gluten-free and low in saturated fat.

Delicious ways to serve Peach-Bourbon BBQ Shrimp And Scallops

Looking to switch up the way you serve Peach-Bourbon BBQ Shrimp And Scallops? Here are some ideas: -Serve over a bed of brown rice or quinoa for a filling and healthy meal. -Top with chopped fresh herbs, such as parsley or cilantro, for added flavor and color. -Serve with grilled vegetables or a salad for a complete meal. -Add a squeeze of fresh lemon or lime juice before serving for a bright and tangy flavor. These serving suggestions will take your Peach-Bourbon BBQ Shrimp And Scallops to the next level!

Health benefits of eating Shrimp And Scallops

Shrimp and scallops aren't just delicious--they also offer a number of health benefits: -They're low in calories and high in protein, making them a great choice for weight control and muscle building. -They're rich in omega-3 fatty acids, which have been linked to improved heart health and cognitive function. -They're a good source of several essential vitamins and minerals, including vitamin B12, zinc, and selenium. Incorporating shrimp and scallops into your diet is a great way to boost your nutritional intake and improve your overall health.

Perfect wine pairings with Peach-Bourbon BBQ Shrimp And Scallops

If you're looking to enjoy a glass of wine with your Peach-Bourbon BBQ Shrimp And Scallops, try one of these pairings: -Sauvignon Blanc: This crisp, refreshing white wine pairs perfectly with the sweet and tangy flavors of the BBQ sauce and peaches. -Pinot Grigio: Another light and refreshing white wine that will complement the delicate flavors of the shrimp and scallops. -Red Zinfandel: If you prefer red wine, try a spicy and bold red zinfandel. The bold flavors will stand up to the rich and savory flavors of the seafood. Remember to always drink responsibly and in moderation.

Cooking variations of Peach-Bourbon BBQ Shrimp And Scallops

Feeling creative? Here are some ways to elevate and customize this recipe: -Swap out the BBQ sauce for teriyaki sauce for a sweet and savory twist. -Add diced jalapenos or crushed red pepper flakes for a spicy kick. -Try using other fruits instead of peaches, such as pineapple or mango. -Grill the seafood instead of cooking it on the stove for a smoky flavor. These variations will allow you to make this recipe your own and keep things interesting.

Frequently Asked Questions about Peach-Bourbon BBQ Shrimp And Scallops

Here are some common questions about this recipe: -Can I use frozen seafood instead of fresh? While fresh seafood is always best, frozen can be used in a pinch. Make sure to thaw it completely and pat it dry before cooking. -Can I make this recipe ahead of time? Yes, the seafood and sauce can both be made ahead of time and stored in the fridge until ready to use. Reheat before serving. -What can I substitute for bourbon? If you don't have bourbon on hand, you can use whiskey, brandy, or even apple cider vinegar instead. -Can I use other types of seafood? Absolutely! This recipe would also work well with shrimp, scallops, or a combination of both. Hopefully these answers will help clear up any uncertainties you may have about this recipe.

History and origin of Peach-Bourbon BBQ Shrimp And Scallops

While there isn't much information available about the history and origin of Peach-Bourbon BBQ Shrimp And Scallops specifically, we do know that shrimp and scallops have been enjoyed as part of various cuisines for centuries. Shrimp is believed to have been eaten in India as early as 2200 BCE, while scallops have been used in cooking since Roman times.