Jamaican Prawns Or Scallops Food

JAMAICAN PRAWNS OR SCALLOPS

Steps:

• Heat oil in a large pan
• Cook onion and capsicums until soft.
• Stir in all remaining ingredients.
• Cook until prawns are just done (about 2-3 minutes).
• Serve with fluffy white rice and garnish with fresh coriander leaves.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

MARGARITA SHRIMP AND SCALLOPS

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

JAMAICAN CURRY SHRIMP & SCALLOPS

Steps:

• Peel, devein raw shrimp and season with black pepper, salt and 2 tsp curry powder and set aside
• Slice peppers, scallions, tomatoes, onion and mince the garlic
• Heat cooking oil on High in sauce pan
• Saute peppers, scallions, tomatoes, onion and garlic
• add 1 spring of fresh thyme
• Reduce heat to Medium-High and add coconut milk and Chicken Broth (leaving a little to side and mix with cornstarch, set aside)
• Add two packets of Goya Foods Sazon Culantro y Achiote, hot pepper sauce and curry powder and salt and pepper to taste.
• Add shrimp and saute until shrimp begins to turn pink. During the last two minutes add scallops (lower the heat to Medium)
• Add remaining chicken broth and cornstarch mixture.
• Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

SHRIMP AND SCALLOPS GUMBO (PORTUGUESE STYLE)

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. cover with tin foil for 2 minutes or until done.
• Add shrimp and green onions. re-cover and cook one minute.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Drain most liquid and return to stove.
• Add 2 cans of tamatoe sauce and re-cover for 5 minutes.
• Season with salt and pepper
• Serve over rice (Basmatti recommended).

JAMAICAN SHRIMP

Steps:

• In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag., In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade., Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.

SIZZLING PRAWNS & SCALLOPS

Steps:

• Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
• Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
• In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
• Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
• Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
• Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
• As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.