Usually we are too busy on week nights for any kind of extravagant meal {though I have been known to have dinner ready as late as 10:30 because I just had to make something fabulous}.
I just got back late last night from a work trip in Montreal. It was starting to cool off and it felt great to escape the Miami heat a bit. Since there wasn’t much time to cook this is what I whipped up.
This simple stir-fry is quick and easy. You can choose to marinate the shrimp and scallops for a few hours, but you really don’t have to. It’s made with the same sauce I used here. We made Red Quinoa instead of white or brown rice for the side.
Shrimp Stir Fry serves 3-4
- 1 lb peeled and de-veined shrimp
- 1- 1/2 lbs scallops depending on the size
- 1/2 large onion chopped
- 1 can of water chestnuts
- 2 scallions sliced
- assorted bell peppers {I used 1 of the minis in yellow, orange, and red}
- a few handfuls of snap peas- {snap and pull off the string running along the top of the pod from base to tip}
- 1 tbsp extra virgin olive oil
For the sauce:
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tbsp extra virgin olive oil
- 2 tbsp Hoisin Sauce
- 4 tbsp Sweet Chili Sauce
- 1 tbsp light soy sauce
- 2/3 cup water
Whisk all sauce ingredients in a small bowl. Marinate the shrimp and scallops in the sauce for 2-3 hours or as long as you are able.
Heat a stir fry pan on medium-high heat. Sauté veggies in olive oil for 2-3 minutes. Add shrimp, scallops, and sauce and sauté uncovered until cooked to your preference. I cook it about 10 more minutes {until the sauce reduces, but the shrimp and scallops are not overcooked}.
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