Shrimp & Scallops with Curried Cocnut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup EVOO (Extra Virgin Olive Oil)2 onions (yellow), finely chopped 4 garlic cloves, minced2 tablespoons ground ginger1 Tbsp curry powder1/2 tsp ground cumin1/4 tsp cinnamon1/4 tsp turmeric1/8 tsp cayenne 1 can chopped tomatoes drained2 1/2 cups light unsweetened coconut milk1 Tbsp Brown Sugar1 tsp salt1 LB Scallops - fresh or thawed (throw in a bowl of cold water while prepping) 1 LB Shrimp - fresh or thawed (throw in a bowl of cold water while prepping) Pepper to taste1-2 cups - snow peas or snap peas (doesn't matter) Directions:
Large frying pan heat 1/4 cup EVOO over med-high heat. Add onions and cook stirring often, until golden (3-5 minutes). Add garlic & ginger, cook & stir for 1-2 minutes
Add curry, cumin, cinnamon, turmeric, and cayenne; cook for 30-60 seconds, stirring. Add tomatoes and cook, stirring for 1 minute.
Add coconut milk, brown sugar, and salt; bring to a boil. Reduce heat, simmer & cook - stirring frequently, until thickened (5-10 minutes).
While sauce is simmering, grab a large nonstick pan put over high heat. Add 1/2 tbsp oil to the pan. Drained season scallops & shrimp with salt and pepper to taste and place them in a hot pan. Cook until brown (2 minutes) and opaque (1-2 minutes), turn over and cook until done. Remove from pan and place in 6 medium bowls - split evenly.
Add snow & snap peas to the simmering sauce mixture and cook just until the peas are cooked through (1-2 minutes) . Pour the sauce over the shrimp and scallops in each bowl. (serves 6)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCHECHTER22.
Add curry, cumin, cinnamon, turmeric, and cayenne; cook for 30-60 seconds, stirring. Add tomatoes and cook, stirring for 1 minute.
Add coconut milk, brown sugar, and salt; bring to a boil. Reduce heat, simmer & cook - stirring frequently, until thickened (5-10 minutes).
While sauce is simmering, grab a large nonstick pan put over high heat. Add 1/2 tbsp oil to the pan. Drained season scallops & shrimp with salt and pepper to taste and place them in a hot pan. Cook until brown (2 minutes) and opaque (1-2 minutes), turn over and cook until done. Remove from pan and place in 6 medium bowls - split evenly.
Add snow & snap peas to the simmering sauce mixture and cook just until the peas are cooked through (1-2 minutes) . Pour the sauce over the shrimp and scallops in each bowl. (serves 6)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCHECHTER22.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 18.6 g
- Cholesterol: 139.8 mg
- Sodium: 697.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.4 g
- Protein: 29.8 g
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