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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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