3 tbsp oil
4 tbsp pine nuts
1 lb shrimp, uncooked
1 lb scallops, quartered if large
2 tsp fresh ginger, grated
1 red or green chili, seeded, finely chopped
2 garlic cloves, finely chopped
1 large red pepper, seeded & cut into 1-inch
8 oz fresh spinach, remove stalks and leaves
4 green onions, cut in 1/2 inch diagonal
4 tbsp fish or chicken stock
4 tbsp light soy sauce
4 tbsp rice wine or dry sherry
1 tbsp cornstarch
Directions
Heat oil in a wok and add the pine nuts. Cook over low heat
stirring continuously until lightly browned. Remove with a draining
spoon and drain on paper towels.
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.
Add the ginger, chili, garlic and red pepper and cook a few minutes
over moderately high heat.
Add the spinach and onion, and stir-fry briefly. Mix the remaining
ingredients together and pour over the ingredients in the wok.
Turn up the heat to bring the liquid quickly to a boil, stirring
ingredients constantly. Once the liquid thickens and clear, stir in
the pine nuts and serve immediately.
From The Great Fish and Seafood Cookbook by Judith Ferguson.
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
BREEZE FOOD SECTION, AUGUST 5, 1992
Servings: 6 servings
California Shrimp & Scallop Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Scallop; Seafood
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, certainly as far back as the ancient Egyptians, and maybe further still. Having said that, mostly, these old cook books were just very simple hieroglyphic recipes for preparing meals.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Roman cooks were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later on in the 1400s, the Crusaders brought back many new foods and spices from the Middle-East, such as basil and rosemary. These new culinary innovations prompted an increase in recipe books, some of which are now in private cookery archives. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this California Shrimp & Scallop Stir Fry recipe.
