Shrimp Ceylon Food

SHRIMP CEYLON

Steps:

• Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside.
• When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes.
• Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque.
• Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.

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.