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Thai Shrimp and Scallop Stir-Fry
Makes: 6 servings
1 lb. large shrimp, shelled and deveined
3/4 lb. Sea scallops
2 Tbsp. oil, divided
2 tsp. minced ginger and garlic
3 cups assorted cut-up fresh vegetables, such as red bell peppers, carrots and snow peas
1/3 cup sliced water chestnuts
1/3 cup FRANK'S RedHot Sweet Chili® Sauce
1/3 cup coconut milk
<p>HEAT 1 tbsp. oil in large skillet or wok over medium-high heat. Stir-fry shrimp about 3 min. until shrimp turn pink. Remove from pan; set aside. Add scallops to same skillet and cook about 4 min. until browned on both sides. Set aside with shrimp.</p><p>ADD remaining oil to same skillet. Stir-fry ginger, garlic and vegetables. Cook about 2 min. until vegetables are crisp-tender.</p><p>STIR Sweet Chili Sauce, coconut milk and seafood into skillet. Simmer for 2 min. until sauce thickens slightly. Serve with rice, if desired.</p>
Makes: 6 servings
1 lb. large shrimp, shelled and deveined
3/4 lb. Sea scallops
2 Tbsp. oil, divided
2 tsp. minced ginger and garlic
3 cups assorted cut-up fresh vegetables, such as red bell peppers, carrots and snow peas
1/3 cup sliced water chestnuts
1/3 cup FRANK'S RedHot Sweet Chili® Sauce
1/3 cup coconut milk
<p>HEAT 1 tbsp. oil in large skillet or wok over medium-high heat. Stir-fry shrimp about 3 min. until shrimp turn pink. Remove from pan; set aside. Add scallops to same skillet and cook about 4 min. until browned on both sides. Set aside with shrimp.</p><p>ADD remaining oil to same skillet. Stir-fry ginger, garlic and vegetables. Cook about 2 min. until vegetables are crisp-tender.</p><p>STIR Sweet Chili Sauce, coconut milk and seafood into skillet. Simmer for 2 min. until sauce thickens slightly. Serve with rice, if desired.</p>
Thai Shrimp and Scallop Stir-Fry
Makes:
6 servings
Prep Time: 10 min
Cook Time: 12 min
Ingredients
- 1 lb. large shrimp, shelled and deveined
- 3/4 lb. Sea scallops
- 2 Tbsp. oil, divided
- 2 tsp. minced ginger and garlic
- 3 cups assorted cut-up fresh vegetables, such as red bell peppers, carrots and snow peas
- 1/3 cup sliced water chestnuts
- 1/3 cup FRANK'S RedHot Sweet Chili® Sauce
- 1/3 cup coconut milk
Directions
HEAT 1 tbsp. oil in large skillet or wok over medium-high heat. Stir-fry shrimp about 3 min. until shrimp turn pink. Remove from pan; set aside. Add scallops to same skillet and cook about 4 min. until browned on both sides. Set aside with shrimp.
ADD remaining oil to same skillet. Stir-fry ginger, garlic and vegetables. Cook about 2 min. until vegetables are crisp-tender.
STIR Sweet Chili Sauce, coconut milk and seafood into skillet. Simmer for 2 min. until sauce thickens slightly. Serve with rice, if desired.
- Tips
Tips: Purchase cut-up vegetables from the produce section of the supermarket. For a change of pace, add 2 tbsp. minced basil or cilantro to the stir-fry.
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