Lady Linda's Delightful Shrimp and Scallop Stir-Fry

Name: Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bay scallops, tough muscle removed; 59 milliliters julienned carrot; 59 milliliters chicken broth; 1 Tbsp cornstarch; 2 Tbsps fish sauce; 227 grams package sliced fresh mushrooms; 2 teaspoons minced garlic; 1 green bell pepper, cut into 1/2-inch squares; 1 Tbsp ground ginger; 1 small onion, sliced; 1 Tbsp crushed red pepper flakes; 1 teaspoon seafood seasoning, such as Old; 454 grams peeled and deveined cooked shrimp; 59 milliliters vegetable oil, divided; 1 small yellow squash, sliced; 2 smalls zucchini, sliced

Lady Linda's Delightful Shrimp and Scallop Stir-Fry is a gluten free and dairy free main course. One portion of this dish contains roughly 42g of protein, 17g of fat, and a total of 388 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of fish sauce, vegetable oil, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.

Ingredients you will need

Red Pepper Flakes

Seafood Seasoning

Corn Starch

Fish Sauce

Scallops

Ginger

Equipment you will use

Bowl

Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth.

Ingredients you will need

Chicken Broth

Corn Starch

Scallops

Garlic

Cooking Oil

Equipment you will use

Wok

Pour into the wok, and stir until thickened.

Equipment you will use

Wok

Remove to a bowl.

Equipment you will use

Bowl

Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.

Ingredients you will need

Yellow Squash

Green Pepper

Vegetable

Mushrooms

Zucchini

Scallops

Carrot

Shrimp

Onion

Cooking Oil

Equipment you will use

Wok

Equipment

Bowl

Wok

Ingredients

Servings:

454grams

bay scallops, tough muscle removed 59milliliters

julienned carrot 59milliliters

chicken broth 1Tbsp

cornstarch 2Tbsps

fish sauce 227grams

package sliced fresh mushrooms 2teaspoons

minced garlic 1

green bell pepper, cut into 1/2-inch squares 1Tbsp

ground ginger 1small

onion, sliced 1Tbsp

crushed red pepper flakes 1teaspoon

seafood seasoning, such as Old 454grams

peeled and deveined cooked shrimp 59milliliters

vegetable oil, divided 1small

yellow squash, sliced 2smalls

zucchini, sliced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.