1lbuncooked shrimp Mexican Blue Shrimp or of your choiceMexican Blue Shrimp or of your choice
1lb uncooked medium scallops
1tbsolive oilextra virgin
1 mediumonion chopped into bite sized pieces
1/2 red bell pepper chopped into bite sized pieces
1-2tspHoly Basil chili saucerecipe in the method section for this recipe
4 green onion as garnish cut in 1/4 inch pieces
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 peeled and cleaned 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
This recipe serves four people. For every 4 ounce serving, there's approximately 270 calories per serving. This is calculated without the jasmine rice.