Shrimp and Scallop Stir-Fry with Pineapple Fried Rice

Total Time:
4 hr 14 min
Prep:
2 hr 20 min
Inactive:
24 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Advanced

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
  • 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
  • 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
  • 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.

Lobster Sauce:
  • 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.

Pineapple Fried Rice:
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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