SPICY SHRIMP AND SCALLOP STIR-FRY
Servings: 6 servings
Prep Time: 10
Cook Time: 12
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 milkDIRECTIONS:
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: 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.