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Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice
Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice

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We hope you got insight from reading it, now let’s go back to mike's spicy garlic shrimp & scallop asian stir fry over.rice recipe. To cook mike's spicy garlic shrimp & scallop asian stir fry over.rice you need 23 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice:
  1. Take Frozen Jumbo Raw Shrimp [husks on - reserve any de-thawed fluids]
  2. Get Frozen Jumbo Raw Scallops [reserve any de-thawed fluids]
  3. Prepare Fine Minced Garlic [aromatic]
  4. Take Granulated Garlic [aromatic]
  5. Prepare Garlic Olive Oil
  6. Take Red Pepper Flakes [aromatic]
  7. Use Fried Fresh Garlic [optional - garnish]
  8. Get Pickled Ginger [aromatic]
  9. Take Fresh Cabbage [thick sliced]
  10. Use Green Onions [added last]
  11. Use Green Bell Peppers [thin Sliced]
  12. Use Fresh Carrots [peeled slices]
  13. Provide Purple Onions [thin slices]
  14. Provide Water Chestnuts
  15. You need Fresh Parsley
  16. Get Bamboo Shoots
  17. Take Snap Peas [rinsed & blanched]
  18. You need Fresh Broccoli [rinsed & blanched]
  19. Prepare Soy Sauce [aromatic]
  20. Prepare Oyster Sauce [aromatic]
  21. Provide Quality Fish Sauce [aromatic]
  22. Use Hoisin Sauce [aromatic]
  23. You need Garlic Sea Salt + 1/2 tsp White Pepper [for your seafood stock]
Instructions to make Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice:
  1. Dethaw your raw jumbo shrimp with just enough water to cover them. About 3 to 4 cups. Reserve all fluids.
  2. Dethaw your raw jumbo scallops with just enough water to cover them. About 2 cups. Reserve all fluids.
  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 water. Add ice cubes as well. You'll 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 water. Place all leftovers back into shrimp water. ● Pour scallop water into shrimp water. 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 minutes. Be careful. She will boil over with the sea salt addition if you're 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 minutes. Watch these closely, remove them and set them to the side in ice water to arrest the cooking process. This method will kill any bacteria and slightly soften these very hard vegetables. 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 vegetables. Separate your hard vegetables, soft vegetables and blanched vegetables. Hard vegetables to be Wok'd first, blanched vegetables second and soft, last.
  11. Fully drain your seafood from your brine water. 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. You'll 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!

You can serve a la carte or with pasta, depending on your preference. Shrimp, no matter how you cook it, is a staple because it goes well with so many spices and sauces. This spicy garlic shrimp recipe, for instance, is the. This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks. Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch!

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