Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Mikes Spicy Garlic Shrimp Scallop Asian Stir Fry Rice. one of my favorites recipe This time, I will make it a little bit tasty. This is gonna smell and look deliciou

Garlic Shrimp How To Make Garlic Shrimp Pasta Recipe Spicy Garlic Shrimp Pasta With Tomato Sauce Recipe This is one of my favorite gumbo recipes made extra spicy with shrimp, chicken, andouille and LOADS of flavor.

Toss with lemon zest, juice and chopped parsley. Mikes Mighty Good is without a doubt and by far the be The flavors are authentic, rich and deliciou Fantastic!

The Ingredients needed to make Mikes Spicy Garlic Shrimp Scallop Asian Stir Fry Rice:

1. Prepare 2 Pounds of Frozen Jumbo Raw Shrimp [husks on - reserve any de-thawed fluids]
2. It’s 1 Pound of Frozen Jumbo Raw Scallops [reserve any de-thawed fluids]
3. Prepare 2 tbsp of Fine Minced Garlic [aromatic]
4. You need 1 tsp of Granulated Garlic [aromatic]
5. It’s 3 tbsp of Garlic Olive Oil
6. You need 1/2 tbsp of Red Pepper Flakes [aromatic]
7. Prepare 1/4 Cup of Fried Fresh Garlic [optional - garnish]
8. You need 1 tbsp of Pickled Ginger [aromatic]
9. You need to taste of Fresh Cabbage [thick sliced]
10. Prepare to taste of Green Onions [added last]
11. You need to taste of Green Bell Peppers [thin Sliced]
12. It’s to taste of Fresh Carrots [peeled slices]
13. You need to taste of Purple Onions [thin slices]
14. You need as needed of Water Chestnuts
15. It’s 1/4 Cup of Fresh Parsley
16. It’s to taste of Bamboo Shoots
17. Prepare to taste of Snap Peas [rinsed blanched]
18. It’s to taste of Fresh Broccoli [rinsed blanched]
19. It’s 2 tbsp of Soy Sauce [aromatic]
20. Prepare 1 tbsp of Oyster Sauce [aromatic]
21. You need 1 tbsp of Quality Fish Sauce [aromatic]
22. You need 2 tbsp of Hoisin Sauce [aromatic]
23. Prepare 1 1/2 tsp of Garlic Sea Salt + 1/2 tsp White Pepper [for your seafood stock]

Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch! A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking. The world just seems so right.

Step to make Mikes Spicy Garlic Shrimp Scallop Asian Stir Fry Rice:

1. Dethaw your raw jumbo shrimp with just enough water to cover them. About 3 to 4 cup Reserve all fluid
2. Dethaw your raw jumbo scallops with just enough water to cover them. About 2 cup Reserve all fluid
3. TO BRINE YOUR RAW SEAFOOD ● Pour enough water on your raw shrimp and scallops to cover them. Then, add 1 tbsp salt - 1 tbsp sugar - 1 tbsp granulated garlic powder and 1/2 tbsp granulated onion powder to your Add ice cubes as well. Youll want both at 35° to 42°. Cover, shake well and place in fridge for a half to 1 hour. Shake occasionally.
4. ● Peel shrimp and reserve all shells, tails, legs, veins and shrimp Place all leftovers back into shrimp ● Pour scallop water into shrimp Then, add 1 1/2 tsp garlic sea salt and 1/2 tsp white pepper and create your seafood stock. Bring to a boil and boil for 15 minute Be careful. She will boil over with the sea salt addition if youre not watching. Turn off heat.
5. Cut your jumbo raw scallops into halves or quarters depending upon their size.
6. After your shuck boil, strain your stock thru a very fine mesh strainer and place broth back in your pot. Discard shells and any residuals in your strainer.
7. Reheat your clear, clean seafood stock to a very steady boil. Man! Is she gonna smell and sample so deliciously tasty!
8. Place your rinsed snap peas and broccoli into your boiling seafood stock for 2 minute Watch these closely, remove them and set them to the side in ice water to arrest the cooking proces This method will kill any bacteria and slightly soften these very hard vegetable Again, reserve your remaining seafood stock. I bring it back up to a simmer and allow it to reduce even further for fullest flavor.
9. Blanched Broccoli.
10. Chop your fresh vegetable Separate your hard vegetables, soft vegetables and blanched vegetable Hard vegetables to be Wokd first, blanched vegetables second and soft, la
11. Fully drain your seafood from your brine Discard brine water and ice.
12. If opting for the crunchy garlic garnish ● Fry sliced garlic and red pepper flakes in garlic oil only until just slightly browned [before frying your hard vegetables] Anything darker will create a seriously bitter taste that will ruin your entire dish. So, watch it very closely. ● Drain all on paper towels until dried and crispy. Reserve all residual oil. Fine chop your crispy fried garlic later. Youll be using this as a garnish.
13. If not, add 3 tablespoons garlic olive oil, your aromatics, your hard vegetables and 1 cup of your seafood stock to your Wok at a searing heat. Fry for 1 minute covered. No more.
14. Immediately add all blanched vegetables and Wok for 30 seconds longer. Then, add all fully drained seafood and soft vegetables for 2 to 3 minutes covered. 2 minutes if not fully chilled. Add additional seafood stock if needed for steaming seafood. Stir once. Covered.
15. Place your rice at the base of your bowl and pile on your seafood stir fry. Drizzle top with your residual seafood stock to hydrate and flavor your rice. Garnish with granulated garlic or crispy garlic and soy sauce. Serve with additional Soy Sauce.
16. Enjoy!

Lets talk more about the sauce for these shrimp taco All you need is sour cream, lime juice, garlic, some herbs, and olive oil. These shrimp tacos are fast, easy, and give me something to look forward to at the end of the day. Try this four-minute spicy garlic shrimp and get more recipes and inspiration from Food.com. Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our taste

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