SHOW ALL IMAGES
Thaw and rinse
Large Shrimp (12 oz)
Scallops (6 oz)
. Pat dry with paper towels. Lightly season with
Salt (to taste)
Ground Black Pepper (to taste)
. Stir well and set aside.
Fresh Ginger (1 Tbsp)
thinly and add to a bowl.
Garlic (2 cloves)
thinly. Add to same bowl as the ginger.
Scallions (1 stalk)
finely. Add to same bowl as the ginger and garlic.
Crushed Red Pepper Flakes (1/2 tsp)
to the ginger, garlic, and scallion.
Seed and slice the
Jalapeño Peppers (2)
. Chop the
Celery (3 stalks)
roughly and add to the bowl with green peppers.
Red Bell Pepper (1)
roughly. Set aside with celery and green peppers.
Canola Oil (2 Tbsp)
in a large skillet over high heat until simmering.
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.
Thai Kitchen@ Roasted Red Chili Paste (1 1/2 Tbsp)
and mix with the herbs.
Place all of the celery, green jalapeno peppers, and red bell pepper in the skillet and sauté for a minute.
Add peeled and deveined large shrimp and sliced sea scallops.
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.
Serve over rice or quinoa. Enjoy!
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Gluten-Free Matcha Blondie Fusion Cooker
Sous Vide Whole Chicken
Caribbean Style Corn on the Cob
Sausage Mushroom Alfredo Pasta
Cupid's Ice Cream Sandwiches
Kale Quinoa Salad with Oregano Lemon Vinaigrette
Spicy Garlic Pepper Baked Shrimp
Roasted Lemon Herb Whole Chicken
Korean Beef Lettuce Wraps with Kimchi
Easy Peanut Butter and Jelly Cookies
Tater Tot Cups with Egg & Cheese
Cedar Plank Salmon with Peach Pico De Gallo
One-Pan Caribbean Jerk Chicken With Vegetables