Easiest Way to Make Yummy Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice

Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice. Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch! A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking.

Very quick & easy shrimp recipe that's done on the stovetop. Best Ever Garlic Bread With/ Without Oven. The Best Soft & Chewy Chocolate Plate the pasta topped with garlic shrimps and sever the yummiest pasta to your friends, family or loved ones, or you can have this delicious. Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice highly diverse and own mind flavor that unique. Few kinds of Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice recipes are also adequate simple to process and dont pick up lengthy. Even though not everybody likes Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice food, currently few people are got attached and like the various Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice foods available. This can be seen of the number of restaurants that supply Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice as one of the dish. You can have Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice using 23 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice

1. You need 2 Pounds of Frozen Jumbo Raw Shrimp [husks on - reserve any de-thawed fluids].
2. Prepare 1 Pound of Frozen Jumbo Raw Scallops [reserve any de-thawed fluids].
3. Prepare 2 tbsp of Fine Minced Garlic [aromatic].
4. Prepare 1 tsp of Granulated Garlic [aromatic].
5. It's 3 tbsp of Garlic Olive Oil.
6. It's 1/2 tbsp of Red Pepper Flakes [aromatic].
7. You need 1/4 Cup of Fried Fresh Garlic [optional - garnish].
8. You need 1 tbsp of Pickled Ginger [aromatic].
9. Prepare to taste of Fresh Cabbage [thick sliced].
10. You need to taste of Green Onions [added last].
11. You need to taste of Green Bell Peppers [thin Sliced].
12. You need to taste of Fresh Carrots [peeled slices].
13. Prepare to taste of Purple Onions [thin slices].
14. It's as needed of Water Chestnuts.
15. It's 1/4 Cup of Fresh Parsley.
16. It's to taste of Bamboo Shoots.
17. Prepare to taste of Snap Peas [rinsed & blanched].
18. It's to taste of Fresh Broccoli [rinsed & blanched].
19. You need 2 tbsp of Soy Sauce [aromatic].
20. Prepare 1 tbsp of Oyster Sauce [aromatic].
21. You need 1 tbsp of Quality Fish Sauce [aromatic].
22. You need 2 tbsp of Hoisin Sauce [aromatic].
23. Prepare 1 1/2 tsp of Garlic Sea Salt + 1/2 tsp White Pepper [for your seafood stock].

Chile Shrimp with Butter Beans and Lemony Couscous. Sautéed Shrimp with Gremolata and Spiced Butter. This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks. Spicy garlic shrimp are simply cooked in a pan with olive oil, garlic, lemon zest and juice, parsley and red pepper flakes.

Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice instructions

1. Dethaw your raw jumbo shrimp with just enough water to cover them. About 3 to 4 cups. Reserve all fluids..
2. Dethaw your raw jumbo scallops with just enough water to cover them. About 2 cups. Reserve all fluids..
3. TO BRINE YOUR RAW SEAFOOD ● Pour enough water on your raw shrimp and scallops to cover them. Then, add 1 tbsp salt - 1 tbsp sugar - 1 tbsp granulated garlic powder and 1/2 tbsp granulated onion powder to your water. Add ice cubes as well. You'll want both at 35° to 42°. Cover, shake well and place in fridge for a half to 1 hour. Shake occasionally..
4. ● Peel shrimp and reserve all shells, tails, legs, veins and shrimp water. Place all leftovers back into shrimp water. ● Pour scallop water into shrimp water. Then, add 1 1/2 tsp garlic sea salt and 1/2 tsp white pepper and create your seafood stock. Bring to a boil and boil for 15 minutes. Be careful. She will boil over with the sea salt addition if you're not watching. Turn off heat..
5. Cut your jumbo raw scallops into halves or quarters depending upon their size..
6. After your shuck boil, strain your stock thru a very fine mesh strainer and place broth back in your pot. Discard shells and any residuals in your strainer..
7. Reheat your clear, clean seafood stock to a very steady boil. Man! Is she gonna smell and sample so deliciously tasty!.
8. Place your rinsed snap peas and broccoli into your boiling seafood stock for 2 minutes. Watch these closely, remove them and set them to the side in ice water to arrest the cooking process. This method will kill any bacteria and slightly soften these very hard vegetables. Again, reserve your remaining seafood stock. I bring it back up to a simmer and allow it to reduce even further for fullest flavor..
9. Blanched Broccoli..
10. Chop your fresh vegetables. Separate your hard vegetables, soft vegetables and blanched vegetables. Hard vegetables to be Wok'd first, blanched vegetables second and soft, last..
11. Fully drain your seafood from your brine water. Discard brine water and ice..
12. If opting for the crunchy garlic garnish: ● Fry sliced garlic and red pepper flakes in garlic oil only until just slightly browned [before frying your hard vegetables] Anything darker will create a seriously bitter taste that will ruin your entire dish. So, watch it very closely. ● Drain all on paper towels until dried and crispy. Reserve all residual oil. Fine chop your crispy fried garlic later. You'll be using this as a garnish..
13. If not, add 3 tablespoons garlic olive oil, your aromatics, your hard vegetables and 1 cup of your seafood stock to your Wok at a searing heat. Fry for 1 minute covered. No more..
14. Immediately add all blanched vegetables and Wok for 30 seconds longer. Then, add all fully drained seafood and soft vegetables for 2 to 3 minutes covered. 2 minutes if not fully chilled. Add additional seafood stock if needed for steaming seafood. Stir once. Covered..
15. Place your rice at the base of your bowl and pile on your seafood stir fry. Drizzle top with your residual seafood stock to hydrate and flavor your rice. Garnish with granulated garlic or crispy garlic and soy sauce. Serve with additional Soy Sauce..
16. Enjoy!.

You can easily adjust the heat level by using more or less of the red pepper flakes. I often reserve some of the shrimp without pepper flakes for the kids and then spice up the adult. This spicy garlic shrimp and tomato skillet recipe is super quick. You gotta love easy and delicious, and leaving your family licking their fingers clean Tabasco, garlic, lemon, and chives… oh my! Such a winning combination for this fast and flavorful skillet shrimp dish.

Obtain ingredients for making Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice recipes is also not difficult. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are ample types of Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice that are simple and fast to process into delicious dish. You can always praxis this Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice recipe at home, and can presenting it to your children and extended family. If you want to cook different foods on our website, we prepare various types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try they.