This is an easy and quick recipe if you’ve planned ahead.
1 lb uncooked peeled and cleaned shrimp (I prefer Mexican Blue Shrimp), but any shrimp would do. If they are big in size, I usually cut them into 3 pieces. This makes it easier to eat and allows the seasoning to infuse the shrimp
I lb uncooked medium sized scallops
I tbs oil (I use avocado oil) but vegetable or canola works well
1/2 to whole large onion chopped in bite size pieces
1 medium red bell pepper chopped in bite size pieces
1-2 teaspoons Holy Basil Chili Sauce (This is spicy and seasoned, so I usually only use 1 teaspoon)
Green onions as garnish
Saute onion and bell pepper pieces in oil on medium heat until soften, but not mushy. You may add just a small amount of salt to allow these to sweat.
Add shrimp, scallop, and Holy Basil Chili Sauce. Stir together, cover and let sweat, stirring about two times until shrimp is pink and scallop is cooked through; about 7-10 minutes. The steam formed will create a sauce within the pot. Do not over cook, or shrimp will become tough.
Serve warm over cooked Basmati or Jasmine rice.
This is a simple,delicious,and satisfying meal