Spicy Seafood Combo
"Remember I promised you that I would start making cooking videos in 2016 at the beginning of this year? I didn’t give you a timeline, did I? That means no deadline for myself. Even though this is something I think about on the back of my head every time I press the shutter button of my camera, which happens on a daily basis, I believed that I’d need a studio set up to do the filming when we move to Austin; I’d need all these high-tech equipment; I’d need to take an online course to learn how to do it. So I purposely let other stuff take the priority seat to pretend that I wasn’t procrastinating…"
NotesYou can find the Thai roasted red chili paste in the "Ethnic/International Foods" section in any major grocery store or an Asian market. It's mild and has a nice sweet flavor. I like using it for seafood and chicken. By the way, it's gluten free.
Serves4 People
Preparation Time20 min
Cooking Time5 min
Ingredients
- 12 ounce large shrimp (31-40 counts), peeled and deveined
- 6 ounce sea scallops, sliced
- 2 tablespoons canola oil
- 0.3 ounce fresh ginger, sliced
- 2 large cloves garlic, sliced
- 1 stem green onion, finely chopped
- 1/2 teaspoon red chili flakes
- 1 1/2 tablespoons Thai roasted red chili paste
- 2 jalapeño peppers, seeded and sliced
- 3 stalks celery, sliced
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Thaw and rinse shrimp and scallops; pat dry with paper towels. Lightly season with salt and black pepper. Stir well and set aside. In the meanwhile, chop herbs and vegetables.
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Heat oil in a large skillet over high heat until simmering.
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Add ginger, garlic, green onion and red chili flakes in the skillet. Sauté until fragrant (about 1 minute).
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Stir in Thai red chili paste and mix with the herbs.
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Place all vegetables in the skillet and sauté for a minute, then add the seafood; sprinkle a dash of salt and pepper; continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
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Serve over rice or quinoa. Enjoy!