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Thursday, June 24, 2010

Shrimp and scallop stir-fry

Lillian is getting over a little tummy bug.  One thing she will eat anytime is rice.. white rice, yellow rice, fried rice.. any type of rice.  Since her little tummy is sensitive right now I figured this would be good tonight.  It took me a little under an hour to make this but I did not prep the veggies first and that usually will cut down on some time, that and getting shrimp that is already de-veined and peeled.  When I make stir fry, I use whatever veggies I have or grab first. 

Here is the list of ingredients I used tonight:
2 cups white rice (dry)
1 lb bay scallops
1 lb shrimp
1 med onion
1 crown broccoli
1-2 carrots
1 zucchini
vegetable oil
soy sauce or teriyaki
sweet chili sauce
Adobo seasoning
ground ginger
garlic powder
white pepper
minced garlic

Prepare rice of your choice.  I used white rice.  Rinse several times .. equal parts rice to water and made in rice cooker.

Rinse your bay scallops to get rid of any debris

Add 1-2 tablespoons ground ginger
Add 1-2 tablespoons garlic powder
Sprinkle a dash of white pepper
(basically coat in ground ginger and garlic powder)
2-3 tablespoons of soy sauce or teriyaki
2-3 tablespoons Sweet chili sauce
(or more to taste, if you like it spicy add red pepper flakes)
1 teaspoon of cornstarch to thicken while cooking
Toss/stir with spoon and marinate in fridge for 1/2 hour

Meanwhile, heat up pan or wok on med- med/hi heat..
De-vein and peel shrimp - I like to do this while running
the cold water.  It seems easier this way..

After pan is hot, add enough vegetable oil to coat bottom of pan.
Carefully add the scallop mixture. Heat till bubbly and slightly thickened.
I guess the best way to describe the cooked scallops is they will not be
translucent anymore..

I had rinsed the bowl they were marinating in and moved the cooked 
scallops back to it while I prepared the rest of this dish.  Also, 
wash the pan really good and let it re-heat.  Be careful, it may be hot!
After the pan re-heats on medium, add some more oil to coat.
I chopped up a medium onion and added it to the pan.

After a few minutes, start adding the other veggies.
I added a large chopped up broccoli crown..
then a heaping tablespoon of minced garlic.

I also added sliced carrots and mushrooms.

I turned the heat up to med-high/high.. 
Then some of out neighbors stopped by to say hi!

Add some more soy sauce, seasoned salt (I use Adobo)..
The pan will steam and continue to cook the veggies.
Next pour the scallop mixture back in, add the shrimp..

Cook until heated thoroughly and shrimp is pink.
Serve over white rice..
My husband will add a little Sriracha, he likes it hot and says that is why he married me (heehee) .. I like to add a little more of the sauce and tad bit more soy sauce.  Happy cooking..off to bed - goodnight!


Leslie said...

It is actually 9:29 PM EST.. but I noticed just now that my blog is on West coast time.. I don't go to bed that early! =)

R3Beauty said...

Mmm that looks good! I am finally making my linguine with white wine clam sauce with some scallops and shrimp tonight. Yum! Family is having tortilini tonight since none of them like sea food.

Crazy for Cloth! said...

That looks amazing! And your neighbors are beautiful as well, ha ha! Thanks for following my blog!


Katie said...

What a great blog! I love the design, and the photos of the food throughout the preparation are great. Can't wait to try some of your recipes!

Thanks for following - I am now a Less Stress Food Follower :-)

Supermom2JakeAndEmmy said...

My favorite food with my favorite shellfish! I am going to have to try this.

LOVE your blog!

Lynette said...

love adobe....my fav seasoning on rice cooked with a lil carrots and peas.