Spicy Seafood Combo

"Remember I promised you that I would start making cooking videos in 2016 at the beginning of this year? I didn’t give you a timeline, did I? That means no deadline for myself. Even though this is something I think about on the back of my head every time I press the shutter button of my camera, which happens on a daily basis, I believed that I’d need a studio set up to do the filming when we move to Austin; I’d need all these high-tech equipment; I’d need to take an online course to learn how to do it. So I purposely let other stuff take the priority seat to pretend that I wasn’t procrastinating…"

NotesYou can find the Thai roasted red chili paste in the "Ethnic/International Foods" section in any major grocery store or an Asian market. It's mild and has a nice sweet flavor. I like using it for seafood and chicken. By the way, it's gluten free.

Click here for the easy recipe

Serves4 People

Preparation Time20 min

Cooking Time5 min

Ingredients

12 ounce large shrimp (31-40 counts), peeled and deveined
6 ounce sea scallops, sliced
2 tablespoons canola oil
0.3 ounce fresh ginger, sliced
2 large cloves garlic, sliced
1 stem green onion, finely chopped
1/2 teaspoon red chili flakes
1 1/2 tablespoons Thai roasted red chili paste
2 jalapeño peppers, seeded and sliced
3 stalks celery, sliced

Thaw and rinse shrimp and scallops; pat dry with paper towels. Lightly season with salt and black pepper. Stir well and set aside. In the meanwhile, chop herbs and vegetables.
Heat oil in a large skillet over high heat until simmering.
Add ginger, garlic, green onion and red chili flakes in the skillet. Sauté until fragrant (about 1 minute).
Stir in Thai red chili paste and mix with the herbs.
Place all vegetables in the skillet and sauté for a minute, then add the seafood; sprinkle a dash of salt and pepper; continue cooking for another 2-3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
Serve over rice or quinoa. Enjoy!