4/5
(1 Votes)
Ingredients
- 4 large garlic cloves, minced
- 2 Tbsp ginger, minced
- 4 Tbsp butter
- 1 Tbsp curry powder
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 1 pound sea scallops
- 6 green onions, chopped
- 1 cup whipping cream or 1/2 and 1/2 cream
- 1 teaspoon grated lemon peel
- 1 1/2 cups long-grain white rice, freshly cooked
- 1/2 cup chopped fresh cilantro
- 8 strands of saffron
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, saffron 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 sauce, then cilantro.
You'll also love
-
CRISPY HERBED POTATOES 4/5 (1 Votes) -
Cinnamon Toast Crunch Apple Pie... 4/5 (1 Votes)
You'll also love
-
Crab Rockefeller 4/5 (1 Votes) -
Crab and Goat Cheese Turnovers 4/5 (1 Votes)