• V Blackmoore

Shrimp & Scallops in Coconut Sauce

Updated: Jun 28

I made this dish for family during the Christmas holidays and it went down really well. At the time I didn’t really pay attention to what I was doing because I really do not use measurements went cooking. I’ve been asked for the recipe so many times that I decided to take the time to put it on “paper”.


Ingredients

1/2 lb Jumbo Shrimp

1/2 lb Scallops

2 tsp adobo seasoning

1 1/2 tsp garlic powder

1 1/2 tsp old bay seasoning


For Coconut Sauce

13 oz coconut milk

1 tsp better than bouillon roasted garlic base

2 tsp lemon juice

1 tsp old bay seasoning

1 tsp ginger paste

2 bay leaves

2 tbsp chopped cilantro (for garnishing)


Method

  • Rinse shrimp and scallops with lemon juice and cool running water

  • Pay dry, then season with the adobo, garlic powder and old bay. Set aside for about 15 minutes

  • Heat 1 tbsp oil in a skillet

  • Sear the shrimp and scallops for about 2 minutes on both sides. Shrimp should be opaque but don’t leave too long so as to avoid rubbery shrimp

Remove from heat and set aside on a plate.

  • In the same pan, pour in the coconut milk and turn heat to medium

  • Add in better than bouillon roasted garlic base, lemon juice, old bay seasoning ginger paster. Stir and combine well.

  • Add in the bay leaves and let the sauce thickens, approximately 3 to 5 minutes.

  • Add the shrimp and scallops back into the skillet and toss to coat. Leave on heat for 1 more minute.

  • Pour the contents of the skillet into a large serving bowl and garnish with the cilantro


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