THAI CURRIED SHRIMP AND SCALLOPS
I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
Provided by Silke 2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, puree the ginger and garlic.
- Add in the rest of the sauce ingredients to form a relatively thick paste.
- It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
- Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- At the same time, boil some water for the noodles (or you can serve with rice if you want).
- Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- After about 90 seconds, slowly stir in a can of coconut milk.
- Reduce heat and simmer for a few minutes to reduce the liquid.
- Serve over noodles or rice.
SHRIMP AND SCALLOP CURRY
Provided by John Phillips
Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
SHRIMP AND SCALLOP CURRY
Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine shells, green onion, garlic and curry powder in medium skillet over med.
- high heat and cook for 1 minute.
- Blend in cream and wine.
- Increase heat to high and cook, stirring constantly for 5 minutes.
- Remove from heat.
- Discard shells.
- Set sauce aside.
- Season shrimp and scallops with salt, pepper and curry powder.
- Heat butter in saucepan over med.
- high heat.
- Add shrimp and scallops in batches and cook for 2 minutes.
- Remove shrimp and scallops from pan and set aside.
- Add cream sauce to pan and cook until sauce is thick about 3 minutes.
- Return shrimp and scallops to saucepan.
- Blend in parsley.
Nutrition Facts : Calories 570.4, Fat 47.3, SaturatedFat 28.8, Cholesterol 247.8, Sodium 237.8, Carbohydrate 7.6, Fiber 0.4, Sugar 0.7, Protein 22.8
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