how many instances of "b" are there in:
a couple items worth spearing as often as possible: shrimp and scallops. both are firm and filled with protein, and they hold up well to direct heat. and because they're so small, your kebabs will cook in about 4 minutes, making them perfect for the kind of casual weekend parties where neighbors pop in unannounced and keep you standing behind the grill all afternoon.
shrimp and scallop kebabs
recipe by executive chef adam close of blossom in charleston, sc
what you’ll need:
1 red onion, peeled, cut into bite-sized pieces
2 red bell pepper, seeded, cut into bite-sized pieces
6 oz. 20/30 count scallops
1 lb. 21/25 count shrimp, peeled and deveined
1 pint cherry tomatoes
salt and pepper, to taste
12 12-inch skewers
canolia or vegetable oil
how to make it:
1. using 2 skewers, thread the vegetables and seafood in this order: scallop, onion, shrimp, pepper, tomato. then do it all once more. repeat with another set of skewers until all the ingredients are skewered. season the kabobs liberally with salt and pepper and place the kabobs in the refrigerator, uncovered, for an hour.
2. rub the grill grates with canola or vegetable oil, and then preheat on high with the lid closed for about 10 minutes.
3. place the kabobs on the grill and close the lid. grill until the shrimp is pink, about 2 minutes per side.
want to round out the meal and make the rice and sauce pictured here?
yellow rice
what you’ll need:
1/2 tbsp butter
1/2 celery stalk, diced
2 ½ cups chicken stock
1/2 tbsp cumin
1/2 tbsp turmeric
1 small garlic clove, minced
pinch dried rosemary
pinch dried thyme
pinch dried oregano
1 cup jasmine rice
how to make it:
in a 4-quart saucepan over medium heat, melt the butter. add the celery and garlic. cook until the celery softens slightly, about 5 minutes. add the stock, cumin, turmeric, garlic, rosemary, thyme, and oregano and bring the mixture to a boil. add the rice, turn heat to low, cover, and simmer for 10 minutes.
remoulade
what you’ll need:
1 poblano pepper
1 cup mayonnaise
1/2 cup sour cream
1/2 tsp cajun seasoning
1/4 tsp sriracha
1/4 tsp worcestershire sauce
juice of 1 lime
how to make it:
place the whole pepper on a hot grill and cook, turning frequently, until charred on all sides, about 6 minutes. set aside to cool. peel and seed the pepper, and then transfer it to a food processor. add remaining ingredients to the food processor and puree.
user
In the text, there are thirty-nine "b"s.
assistant