MaxDepth
Diamond Member
The weather in NC is finally geeting warmer! Wahoo! When it gets warmer I love to cook. So, from the firepit of Chef Max:
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
You can find all the ingredients in you local grocery chain (except for Food Lion in the South, what's up with them?)
Active time: 40 min Start to finish: 40 min
2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and deveined
1 (14-oz) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro (I hate this herb, but my friends like it)
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile
and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to
drain.
Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over
moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops
will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring
occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring
occasionally, 5 minutes.
Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until
scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and
add linguine and cilantro to sauce in skillet, tossing to coat.
Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
Enjoy!
I'm taking suggestions for next week (i.e. dinner, soup, pies).
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
You can find all the ingredients in you local grocery chain (except for Food Lion in the South, what's up with them?)
Active time: 40 min Start to finish: 40 min
2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and deveined
1 (14-oz) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro (I hate this herb, but my friends like it)
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile
and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to
drain.
Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over
moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops
will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring
occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring
occasionally, 5 minutes.
Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until
scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and
add linguine and cilantro to sauce in skillet, tossing to coat.
Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
Enjoy!
I'm taking suggestions for next week (i.e. dinner, soup, pies).
