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Rating: 3.8/5 (29 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 263
% Daily Value**
Total Fat 14g
21%
Saturated Fat 5g
7%
Unsaturated Fat 3g
Cholesterol 133mg
44%
Sodium 1276mg
53%
Total Carbohydrate 9g
3%
Dietary Fiber 2g
8%
Sugars 1g
Protein 24g
Vitamin A  20%Vitamin C  48%
Calcium  10%Iron  10%
Potassium  14%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

California Shrimp & Scallop Stir-Fry

Date Added: March 06, 2012
A recipe with bold flavors. Combines asian flavors with pine nuts and spinach. It should be a filling dish and simple to prepare. Easy to make if you have a wok at home. A good dish to prepare if you are having company, or a special dinner or even just for you alone.

Ingredients:

3 tablespoons Vegetable Oil Oil
4 tablespoons Pine Nuts
1 lb Shrimp uncooked
1 lb Scallop quartered if large
2 teaspoons Fresh Ginger grated
1 Green Chili Pepper seeded finely chopped
2 Garlic cloves finely chopped
1 Red Pepper Large seeded & cut into inch diagonal pieces
8 oz Fresh Spinach remove stalks and well washed and shredded
4 Green Onions cut in 1/2 inch diagonal pices
4 tablespoons Chicken Stock Fish or
4 tablespoons Light Soy Sauce
4 tablespoons Dry Sherry
1 tablespoon Cornstarch
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Directions:

1. Heat oil in a wok and add the pine nuts.

2. Cook over low heat stirring continuously until lightly browned.

3. Remove with a draining spoon and drain on paper towels.

4. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginning to look opaque and firm and the shrimp look pink.

5. Add the ginger, chili, garlic and red pepper and cook a few minutes over moderately high heat.

6. Add the spinach and onion, and stir-fry briefly.

7. Mix the remaining ingredients together and pour over the ingredients in the wok.

8. Turn up the heat to bring the liquid quickly to a boil, stirring ingredients constantly.

9. Once the liquid thickens and clear, stir in the pine nuts and serve immediately.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Poultry, Corn, Sulfites, Spring Onion, Garlic, Shrimp, Alcohol, Hot Pepper, Scallops, Onion allergies.
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