Shrimp and Scallops with Rice

2 cups hot cooked jasmine rice
2 tablespoons vegetable oil
1 lb shrimp, deveined, shelled and tails removed
1 lb scallops
4 cloves garlic minced
1 bunch green onions chopped
8 oz snow peas
1 can sliced water chestnuts drained
2 cups chicken broth
1 teaspoon powdered ginger
1 tablespoon garlic powder
2 tablespoons corn starch

In a sauce pan bring chicken broth to a boil, whisk in ginger and garlic powder. Whisk in cornstarch until smooth and thickened. Remove from heat.

In a wok or large skillet, sauté shrimp, scallops and garlic. Add snow peas and water chestnuts, stir well. Stir in thickened sauce and bring to a simmer. Stir and cook until everything is heated through. Serve over hot rice.

Yield: 8+ servings

Garlic Shrimp Pasta

1 lb. dried pasta (I used campanelle)
4 Tbsp. Nucoa (margarine)
1/2 cup white wine (I used a chardonnay we already had)
1-1/2 Tbsp. minced garlic
1 tsp oregano
3/4 tsp basil
1/2 tsp pepper
1/4 tsp salt
2/3 cup parmesan cheese
1 lb. peeled, deveined shrimp with tails removed

1) Boil water and cook pasta until al dente. Drain

2) Melt margarine in skillet. Add wine, garlic and spices. Simmer over low heat 3-5 minutes, stirring frequently.

3) Increase heat to medium high. Add shrimp and cook until shrimp are pink and begin to curl 3-4 minutes. Stir in parmesan cheese.

4) Serve immediately garnishing with parmesan cheese and parsley.



Adapted from recipe here