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Shrimp-Scallop Curry https://www.metro.ca/userfiles/image/recipes/curry-crevettes-petoncles-3159.jpg PT15M PT06M PT21M
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.
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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
Shrimp-Scallop Curry

Shrimp-Scallop Curry

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    fish stock
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    HIGH LINER FAMILY PACKS 500 - 700 G OR GRILLERS 240 G

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    FROZEN, SELECTED VARIETIES


  • 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
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    REDPATH SUGAR

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    $2.49 ea.

    2 kg


  • 1/2 cup
    (125 mL)
    chopped green onions
Imprimer ma sélection

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

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Lactose-free recipes

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