Chinese Shrimp And Scallops In Garlic Sauce Recipes

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE

Steps:

• fry garlic in oil until starts to brown. Add scallops & shrimp cook on high heat until pink and scallops are whit, tuning constantly. add vegetables. Heat for a minute then sprinkle in soy sauce, add half of chicken broth, make a paste of cornstarch and the rest of the broth add a little a a time until juices thicken. continue to mix until everything is warm and coated. serve over rice noodles.

CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE

Steps:

• Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes). Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately. Notes: * Dissolve chicken bouillon in 1/2 cup water. Formatted & Busted by RecipeLu Posted to recipelu-digest Volume 01 Number 221 by RecipeLu on Nov 08, 1997

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Steps:

• Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
• Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

GARLIC SCALLOPS

Steps:

• Rinse the scallops under running water and pat dry.
• In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
• In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
• Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
• Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
• Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
• Stir in the remainder of the green onion and garnish with the chopped cilantro.
• Serve over rice.