I made a delicious dinner.......shrimp and Scallop curry

[amerikat]

Shrimps and scallops with sweetpotato and asparagras in a green curry and coconut milk suace. Very good stuff.

[Mara Steele]

1. Wow, looks awesome!!

I had a big bowl of fruit from the back yard. And some cheese.

[amerikat]

2. I have dinners like that also.....Brie and appricotts....on toasty crusty

Bread.

[BelleCarolinaPeridot]

3. That dish looks really tasty . Care to share the recipe ?

[amerikat]

4. sure recipe here

1/2Pound of sea scallops
1/2pound of shrimp
one large sweet potato cut into 1/2 inch slices
bunch of asparagus( about a half pound)
Can of coconut milk(Asian)
can of green chili paste(Asian)
pinch of nutmeg
heavy cream
salt and pepper

Saute shrimp and scallops in butter over median high heat for 3-4 minutes...turning halfway Thu as to Brown both sides.

remove from pan.

steam sweet potato slices till soft. throw the asparagus in at the end
steam enough to keep them crisp.

In the saute pan.....pour in about half a can of the milk(coconut) to deglaze the pan.....add curry paste to season( I'd start with about a teaspoon more if you like it hotter) add some heavy cream(same amount as coconut milk)
reduce to thicken.

Add sweet potato's and asparagus shrimp and scallops. taste for seasoning and add salt and pepper and some nutmeg.

serve hot.

[nothingshocksmeanymore]

5. Great recipe and love the fiesta ware

[amerikat]

7. feista ware works for me.....adds color the the creation

[amerikat]

10. so good it will even shock you

[BelleCarolinaPeridot]

11. Thanks ! :)

:hi: :)

[amerikat]

12. your welcome.......easy recipe try it and let me know what you think

pm me when you make it

[Pithlet]

6. Oh, you just had to post a picture

That looks scrumptious.

[amerikat]

8. food should look good enough to eat...don't you think so?

[Pithlet]

13. Yes, it does.

I'm going to have to try that recipe.

[amerikat]

9. it was.....sweet...a bit hot......creamy too

[Swamp Rat]

14. mmm... tasty!

I love gumbo too... the secret is in how you brown the roux.