Food Network: Shrimp and Scallop Stir-Fry with Pineapple Fried Rice

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Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Recipe courtesy Hailimaile General Store, Maui, HI

Ingredients
3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows

Directions
In a large wok, heat oil over high heat. Add carrots,
onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4
minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster
sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple
Fried Rice.

Ingredients
Lobster Sauce:
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped

3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base

Directions
Preheat oven to 400 degrees F.

Roast shrimp shells until crispy brown. In food processer, coarsely chop.
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute
for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry
and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste,
and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain
through fine sieve. Return to sauce pan, reduce by half.

Ingredients
Pineapple Fried Rice:
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced

1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Directions
Over high heat, in a saute pan, heat 3 tablespoons
peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage.
Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add
rice. Stir fry until warm. Add all other ingredients and fry until hot.

Directions
This recipe was provided by professional chefs and has

been scaled down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore, we cannot
make any representation as to the results.