Shrimp & Scallops in Coconut Sauce

I made this dish for family during the Christmas holidays and it went down really well. At the time I didn’t really pay attention to what I was doing because I really do not use measurements went cooking. I’ve been asked for the recipe so many times that I decided to take the time to put it on “paper”. 

Ingredients 

1/2 lb Jumbo Shrimp

1/2 lb Scallops

2 tsp adobo seasoning 

1 1/2 tsp garlic powder

1 1/2 tsp old bay seasoning 

For Coconut Sauce

13 oz coconut milk

1 tsp better than bouillon roasted garlic base

2 tsp lemon juice

1 tsp old bay seasoning 

1 tsp ginger paste

2 bay leaves 

2 tbsp chopped cilantro (for garnishing)

Method 

• Rinse shrimp and scallops with lemon juice and cool running water
• Pay dry, then season with the adobo, garlic powder and old bay. Set aside for about 15 minutes
• Heat 1 tbsp oil in a skillet
• Sear the shrimp and scallops for about 2 minutes on both sides. Shrimp should be opaque but don’t leave too long so as to avoid rubbery shrimp

• Remove from heat and set aside on a plate.
• In the same pan, pour in the coconut milk and turn heat to medium
• Add in better than bouillon roasted garlic base, lemon juice, old bay seasoning ginger paster. Stir and combine well.
• Add in the bay leaves and let the sauce thickens, approximately 3 to 5 minutes.
• Add the shrimp and scallops back into the skillet and toss to coat. Leave on heat for 1 more minute.

• Pour the contents of the skillet into a large serving bowl and garnish with the cilantro

Serve hot!