Shrimp-Scallop Curry

Shrimp-Scallop Curry
  • 4 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time

Ingredients

Add all
  • 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.

Source: Metro

Wine and meal pairing

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Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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