General Tsos Shrimp And Scallops With Broccoli And Saffron Rice Recipes

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.

Steps:

• Combine stock, soy sauce, vinegar, hoisin, chili paste, sesame oil, sugar, and cornstarch in a small bowl and mix with a fork until blended and smooth. Heat oil in a large wok over high heat until smoking. Add garlic and ginger and stir fry until fragrant, about 15 seconds. Immediately add whole chilies and shrimp and toss to combine. Add sauce and simmer, stirring constantly, until thickened into a thick glossy glaze. Transfer contents immediately to a hot plate and serve with steamed rice.

Steps:

• 1. Measure 3 1/2 Cups water into large pan, bring to good boil on highest temp. Add butter and rice. Reduce heat to low (1 or 2 on an electric burner, or set fire to just inside the edge of pan if using gas.) Cover, simmer about 20 minutes.
• 2. As soon as rice is simmering, rinse shrimp, scallops, and broccoli under warm water, separately, to remove all traces of ice and to finish thawing gently. NOTE: Be very careful of the way you handle scallops because they fall apart easily. Also you can devein and peel shrimp at this time, if necessary.
• 3. Place large DRY chicken fryer, frypan, or wok on burner, set temp to medium high (fryers) or high (wok.) After pan is hot, add oils. Allow oil to blend, and come to hot temp, without scorching. A wok can continue at highest temp as long as it does not smoke, but fryers should be turned to stage 6 or 7 on elec stove gauge, at the highest, to prevent overheating. CAUTION: many traditional woks are round bottomed, use care with these if you have small children underfoot while cooking, or use a flat bottomed pan or frypan until they are older.
• 4. When oil is hot, add shrimp, stirfry until shrimp is lightly browned. Remove from pan with a strainer spoon, set aside in large bowl.
• 5. Add scallops to oil, fry until lightly browned, turn gently, continuing until lightly browned on all sides. Remove from pan with strainer spoon, set aside in same bowl as shrimp.
• 6. Add broccoli to oil, stirfry until broccoli is softened but not limp. Remove from oil with strainer spoon while it still retains bright color, and set aside with shrimp and scallops.
• 7. Empty most of the oil from the pan and return it to the heat, turning the temperature of the burner down to about medium. It is not necessary to scrape or clean the pan at this point, as what oil remains will add flavor to the sauce.
• 8. Add full bottle of General Tso sauce to oil in pan, adding the additional 1/4 C warm water to bottle, and shaking to remove remaining sauce from sides of bottle. Add this liquid to pan.
• 9. Add sugar or honey to sauce in pan. Add optional red hot pepper flakes if desired, to taste. Stir.
• 10. Bring to a rolling boil, allow to thicken by keeping at a rolling boil approximately 2 or 3 minutes, stirring occasionally, until extra water has evaporated, and sugar has melted into the sauce as it thickens.
• 11. Reduce heat to low (1 or 2) and return shrimp, scallops and broccoli to sauce in pan. Turn gently to fully coat all pieces with the sauce.
• 12. Rice should be done. Fluff with a fork.
• 13. Serve together, either serving Tso on a bed of rice, or serve them side by side. (There should be plenty of extra sauce to flavor rice, if desired.)

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Steps:

• Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
• If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
• In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
• In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
• Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
• Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.