| I don't know the specific chineese recipe, but I have a terriffic
spicy shrimp and scallop recipe.
1 lb med. shrimp shell and devein
1 lb bay scallops (or sea scallops cut up)
1 large can chopped tomatoes
8oz. clam or shrimp juice
3 teaspoons chopped garlic
1 large onion diced
red pepper flakes or cayenne pepper to taste
Sautee onion til translucent. Add garlic and sautee another
minute or so. Add tomatoes and juice and bring to a boil.
Add the pepper and taste.
Just before serving, add the shrimp and scallops and allow to
cook about 5 minutes. You can pour it over spagetti, or make it
less soupy and just put it in bowls and serve with really crusty
french bread. I like the less soupy variety myself. I also allow
the tomatoes and onion mixture to boil awhile so that it thickens
a bit.
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| 1lb. med shrimp shelled & cleaned
3 cloves fresh garlic minced
4 tbl. or 1/2 stick unsalted butter
3 jalapeno peppers minced
1/4 cup unsalted chicken stock
1 cup heavy cream
1 tbl. fresh lime juice
2 tbl. fresh minced cilantro or 2 tsp ground corriander
1/4-1/2 cup of coconut flakes (recipes suggests fresh cocunut but
used a bag of sweetened and it was fine, it also offset the peppers)
Saute garlic lightly 1 min. Add shrimp over med heat until
just pink 3-4 min. Remove shrimp with slotted spoon and keep warm.
Add Jalapeno peppers to frying pan and saute lighlty 2 min. Turn
flame up add chicken stock cilantro and cream until reduced and
thickened to about a cup, probably 7 min. Turn off heat stir in
lime juice. Pour sauce over shrimp and serve on rice, sprinkle with
coconut flakes.
This dish taste kind of like a Thai dish to me. But if you don't
like hot spicy foods it'll burn your mouth off!
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