SPICY SHRIMP AND SCALLOP STIR-FRY

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SPICY SHRIMP AND SCALLOP STIR-FRY
Owner/Copyright: © 2009 Reckitt Benc
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Servings: 6 servings

Prep Time: 10

Cook Time: 12
INGREDIENTS:

1 lb. large shrimp, shelled and deveined

3/4 lb. sea scallops

2 tbsp. oil, divided

2 tsp. each minced ginger and garlic

3 cups assorted cut-up 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.

Reviews

Reviewed on 09/29/2010
Delicious and easy. I will definitely prepare it again.

Linda L.