Seafood Combination

SEAFOOD MIX IN CREAM SAUCE

Steps:

• Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
• When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
• Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
• Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
• When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
• Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
• Add the Parmesan cheese and gently stir until melted, about 30 seconds.
• Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.

SEAFOOD COMBINATION

Steps:

• Prepare Fried Noodles:.
• Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
• Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
• Heat oil in skillet over medium high heat to 375°F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
• Drain noodles on paper towels. Repeat with remaining noodles.
• .Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
• Remove skin from fish fillets; discard skin.
• Cut fillets into 1 1/2 inch pieces; set aside.
• Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
• Diagonally cut green onions into thin slices.
• Heat 2 Tb oil in large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. Remove from skillet; set aside.
• Heat remaining 2 Tb oil in skillet over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
• Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and thickens. Return vegetables to skillet; cook and stir 2 minutes. Serve over Fried Noodles.