Recipe #3159
Shrimp-Scallop Curry
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 21 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 cups (500 mL) fish stock
- 1 lb. (450 g) raw medium shrimp, shelled
- 1/2 lb. (225 g) raw medium scallops
- 1/4 cup (60 mL) peanut oil*
- 1 large onion, diced
- Sauce
- 2 Tbsp. (30 mL) red curry paste
- 2 Tbsp. (30 mL) tamari or soya sauce*
- 2 Tbsp. (30 mL) oyster sauce
- 2 Tbsp. (30 mL) sugar
- 1/2 cup (125 mL) chopped green onions
Preparation
In a pan, bring fish stock to a rolling boil. Blanch shrimp and scallops for 1-2 minutes and rinse immediately under cold running water.
In a wok or large skillet, heat oil on high heat. Add onion, blanched shrimp and scallops and stir-fry for 1-2 minutes, stirring.
Reduce heat and stir in curry paste, tamari sauce, oyster sauce and sugar. Cook for 1-2 minutes then add green onions. Remove from heat and serve.
Suggestion
Garnish with strips of red pepper.Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Shrimp and Scallop Bundles
- Ginger Shrimp and Scallop Brochettes
- Shrimp and Scallop Salad, Warm Apple Vinaigrette
- Vegetable Curry
- Parsley Shrimp and Scallop Brochettes
- Shrimp and Scallop Brochette Seasoned with Sunny Fruit
- Oriental Shrimp and Scallop
- Maple-Orange Shrimp & Scallop Kebobs
- Curry Sauce
- Shrimp and Scallop Ceviche Canapés
Oriental Shrimp and Scallop
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