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Ingredients
- 1 tablespoon butter
- 2 tablespoons minced peeled fresh ginger
- 4 large garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 1 pound sea scallops
- 6 green onions, chopped
- 1 cup whipping cream
- 1 teaspoon grated lemon peel
- 1 1/2 cups long-grain white rice, freshly cooked
- 1/2 cup chopped fresh cilantro
Preparation
Step 1
Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
Read More http://www.epicurious.com/recipes/food/views/Shrimp-and-Scallop-Curry-103255#ixzz1iPzkLSeG
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