Had some shrimp from last season and some fresh wahoo and dolphin thanks to my friends Andipi and jack…so heres what we had for dinner…
wahoo and dolphin was marinated in a light italian dressing and grilled
and shrimp, fresh corn, red peppers and thai lime rice(with coconut milk, basil and lemongrass)(If i dont make it myself I use one by “tasty bite” from harris teeter–all natural )
here are pics…recipe follows…
Recipe Time
Total: 30 Minutes
shrimp or scallops (1.5 -2 lbs)
Salt and pepper 2 tablespoons butter /2 tablespoons olive oil
1-2 red bell peppers (12 oz. total), rinsed, stemmed, seeded, and finely chopped
1 or 2 cloves garlic, peeled and minced
1/4 teaspoon ground cumin
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh cilantro
Preparation
- Holding each ear of corn upright in a deep bowl, cut kernels from cobs. Rinse scallops and pat dry; sprinkle lightly all over with salt and pepper.
- Melt 1 tablespoon butter with 1 tablespoon olive oil in each of two 10- to 12-inch nonstick frying pans over high heat. Add corn, bell peppers, garlic, and cumin to one pan; add scallops to the other. Cook, stirring both pans often, until vegetables are crisp-tender, about 3 minutes, and scallops/shrimp are browned on the outside or done but not overcooked (cut to test), (about 5 minutes).
- Just before serving, stir basil into the vegetable mixture and cilantro into theshrimp/ scallops. Add salt and pepper to taste to both. Mound vegetables in a wide, shallow dish or sp