Indian

Shrimp and Scallops with Curried Cocnut Milk is for Dinner.

Shrimp and Scallops with Curried Cocnut Milk takes 10 minutes to prepare.

Shrimp and Scallops with Curried Cocnut Milk takes 25 minutes to cook.

Shrimp and Scallops with Curried Cocnut Milk makes 6 servings.

The ingredients for Shrimp and Scallops with Curried Cocnut Milk are:

1/4 cup EVOO (Extra Virgin Olive Oil)
2 onions (yellow), finely chopped
4 garlic cloves, minced
2 tablespoons ground ginger
1 Tbsp curry powder
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp turmeric
1/8 tsp cayenne
1 can chopped tomatoes drained
2 1/2 cups light unsweetened coconut milk
1 Tbsp Brown Sugar
1 tsp salt
1 LB Scallops - fresh or thawed (throw in a bowl of cold water while prepping)
1 LB Shrimp - fresh or thawed (throw in a bowl of cold water while prepping)
Pepper to taste
1-2 cups - snow peas or snap peas (doesn't matter)
Directions:

Here is how you make Shrimp and Scallops with Curried Cocnut Milk:

Large frying pan heat 1/4 cup EVOO over med-high heat. Add onions and cook stirring often, until golden (3-5 minutes). Add garlic & ginger, cook & stir for 1-2 minutesAdd curry, cumin, cinnamon, turmeric, and cayenne; cook for 30-60 seconds, stirring. Add tomatoes and cook, stirring for 1 minute. Add coconut milk, brown sugar, and salt; bring to a boil. Reduce heat, simmer & cook - stirring frequently, until thickened (5-10 minutes). While sauce is simmering, grab a large nonstick pan put over high heat. Add 1/2 tbsp oil to the pan. Drained season scallops & shrimp with salt and pepper to taste and place them in a hot pan. Cook until brown (2 minutes) and opaque (1-2 minutes), turn over and cook until done. Remove from pan and place in 6 medium bowls - split evenly.Add snow & snap peas to the simmering sauce mixture and cook just until the peas are cooked through (1-2 minutes) . Pour the sauce over the shrimp and scallops in each bowl. (serves 6)Serving Size: Makes 6 servings Number of Servings: 6Recipe submitted by SparkPeople user SCHECHTER22.

The nutritional information for Shrimp and Scallops with Curried Cocnut Milk is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 347.3

• Total Fat: 18.6 g
• Cholesterol: 139.8 mg
• Sodium: 697.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.4 g
• Protein: 29.8 g

Shrimp and Scallops with Curried Cocnut Milk is Indian cuisine.

The dietary needs meet for Shrimp and Scallops with Curried Cocnut Milk is Gluten Free