Shrimpscallop Pesto Stir Fry Recipes

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SHRIMP/SCALLOP PESTO STIR FRY

Steps:

• Place a wok over medium high heat.
• When wok is hot, add 1 tablespoon butter.
• When butter is melted, add carrot and onion and stir fry for 3 mins.
• Add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
• Stir fry until carrot is tender crisp to bite (about 2 more mins).
• Remove vegetables from wok and keep warm.
• Add remaining 2 tablespoons butter to wok.
• When butter is melted, stir in pesto sauce.
• Add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
• Return vegetables to wok and stir until vegetables are hot and coated with sauce.
• Serve with hot steamed rice and freshly grated parmesan cheese, if desired.

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE

Steps:

• In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
• Preheat oven to 400 degrees F.
• Roast shrimp shells until crispy brown. In food processer, coarsely chop.
• In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
• Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
• In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• In 2 quart casserole, combine Japanese-style vegetables and pea pods.
• Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
• Let stand, covered for 5 minutes.
• Drain and set aside.
• In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
• Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
• Pour over vegetables.
• Stir in shrimp and scallops.
• Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
• Let stand, covered for 10 minute.

STEAK AND PESTO STIR- FRY

Steps:

• Substitute 3 cups of your favorite store-bought frozen vegetable medley or packaged stir-fry mix for the fresh vegetables. Frozen vegetables should be thawed and the cooking time may vary depending on the size of the vegetable pieces.
• Preheat a large 12-inch heavy-bottomed skillet (see Chef's Notes) over high heat for 3 minutes. Spray with cooking spray (or add canola oil) to coat the surface of the skillet. The oil should be hot but not smoking. If the oil starts to smoke, reduce the heat to medium-high.
• Add the sliced steak in two batches so you don't overcrowd the pan. With a wooden or heat-resistant spatula, constantly stir the steak in the pan, allowing it to brown evenly, about 3 minutes per batch. Remove each batch of steak to a serving platter.
• Reduce the heat to medium-high. If the pan is dry, add the 1/4 cup of water to the pan. Add the carrots, red pepper and broccoli (or other vegetables of your choice), stirring them constantly in the pan until they are tender-crisp, about 3 to 5 minutes.
• Add the cooked steak (and its juices) back to the pan and remove it from the heat. Add the pesto and stir to coat the steak and vegetables evenly. Serve immediately.
• Chef's Notes:.
• When you're using frozen ingredients, simply pull them from the freezer in the morning and place them in the refrigerator so they're thawed by dinnertime. You can also thaw them in the microwave (according to your microwave's instructions) or in warm water right before cooking.
• A cast-iron skillet is best for this kind of high-heat cooking because it retains heat very well and is virtually nonstick after it has been properly seasoned. A good 12-inch cast iron skillet is inexpensive and a great value: when treated properly, it will last a lifetime.
• Nonstick skillets are not recommended for high-heat cooking methods such as stir-frying. If you're using a nonstick skillet, reduce the heat to medium. Cooking times may be longer and the meat may not brown as evenly.

CHICKEN AND VEGETABLE PESTO STIR FRY

Steps:

• In a wok, heat 1 tablespoon of oil until very hot. Add chicken and stir fry for 2-3 minutes. Remove chicken to a dish.
• Add remaining oil to wok and heat until hot. add mushrooms, broccoli and carrots. Stir fry until vegetables are crisp tender, about 5 minutes.
• Return chicken to pan. add pesto sauce. Heat until hot.
• Add fresh basil and toss.

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.