Directions
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Step 1
Thaw and rinse
Large Shrimp (12 oz)
and
Scallops (6 oz)
. Pat dry with paper towels. Lightly season with
Salt and Pepper (to taste)
. Stir well and set aside.
Step 2
Slice the
Fresh Ginger (1 Tbsp)
thinly and add to a bowl.
Step 3
Slice the
Garlic (2 cloves)
thinly. Add to same bowl as the ginger.
Step 4
Chop the
Scallions (1 stalk)
finely. Add to same bowl as the ginger and garlic.
Step 5
Add
Crushed Red Pepper Flakes (1/2 tsp)
to the ginger, garlic, and scallion.
Step 6
Seed and slice the
Jalapeño Peppers (2)
. Chop the
Celery (3 stalks)
roughly and add to the bowl with green peppers.
Step 7
Chop the
Red Bell Pepper (1)
roughly. Set aside with celery and green peppers.
Step 8
Heat
Canola Oil (2 Tbsp)
in a large skillet over high heat until simmering.
Step 9
Add sliced fresh ginger, sliced large garlic cloves, finely chopped green onion, and red chili flakes in the skillet. Sauté until fragrant, about 1 minute.
Step 10
Stir in
Thai Kitchen@ Roasted Red Chili Paste (1 1/2 Tbsp)
and mix with the herbs.
Step 11
Place all of the celery, green jalapeno peppers, and red bell pepper in the skillet and sauté for a minute.
Step 12
Add peeled and deveined large shrimp and sliced sea scallops.
Step 13
Sprinkle with salt and pepper. Continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
Step 14
Serve over rice or quinoa. Enjoy!
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