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Scallops and Shrimp Thai Curry

photo 4 thai curry
photo 4 thai curry

scallops and shrimp Thai curry


Scallops and Shrimp Thai Curry, bay scallops bursting with flavor, mouth-watering shrimp, fresh zucchini, scallions and red Thai chiles in coconut milk.


2 dozen Bay Scallops Fresh or frozen look for (dry pack) if buying frozen

2 dozen large shrimp cooked (frozen)26-30 ct (peeled, deveined and tail-on)

1 large zucchini sliced thin

3 scallion diced small

1 teaspoon of minced garlic

1/4 teaspoon crushed/ground ginger

1 small yellow onion diced

2 Thai chile peppers (whole)

1 tablespoon crushed chile peppers

3 tablespoon red mild chile powder

photo 4 thai curry2

Well seasoned scallops and shrimp

4 tablespoons curry powder

1 tablespoon tumeric

1 tablespoons smoked paprika

2 tablespoons coconut oil

2 13.5 oz can of Coconut milk (sweet)



Rinse scallops and shrimp separately  in cold water, drain and pat dry with paper towel

Remove shell attached to tail on shrimp

Always rinse produce

♦ Chef Ann’s Notes:

This Scallops and Shrimp Thai Curry dish, is a tad bit pretentious in its level of heat. The use of sweet coconut milk will help to balance this luscious dish. However, for those of you that can’t take the heat simply omit the crushed red chile peppers and perhaps one of the Thai chiles. This will truly tone things down for you! I was able to achieve the great Thai flavor of this dish without using curry paste.

Preparation before cooking
  1. In a medium bowl add 2 tablespoons of yellow curry powder and 1 tablespoon of tumeric, 1 tablespoon of red chile powder, mix with a fork and add scallops. Make sure that scallops are well coated with seasoning.
  2. Cover and Place in refrigerator.
  3. In a medium bowl add 2 tablespoon of chile powder, smoked paprika, crushed chile peppers, 2 tablespoon of yellow curry powder. Mix with a fork and add shrimp.
  4. Cover and place in refrigerator.
  5. Chop zucchini in half and slice each half in thin slices at an angle/slant, and set aside.
Preparation while cooking
  • Tune in to your favorite music channel
  • Sing out loud while you put your whole heart into the making of this Thai Curry dish.
  • In a large non stick skillet add coconut oil and diced onion at medium high heat.  Sir for about a 1 minute then add minced garlic and ginger
  • Lower heat and add scallops, allow them to cook for about 1 and 1/2 minutes stir lightly
  • Remove scallops from skillet and place in a small dish
  • Add shrimp to the same skillet and stir mixture around in the skillet for 2 minutes
  • Pour in coconut milk and stir ingredients for about 1 minute, add Thai chile peppers (whole)and diced scallion
  • Reduce heat, cover and allow curry to simmer for 20 minutes
  • Stir every 5 minutes
  • Remove lid add scallops and zucchini at the last 5 minutes of simmering

    photo 4 thai curry

    Delicious Thai Curry

Wow you have just completed a mouth-watering dish of Scallops and Shrimp Thai Curry

Buon Appetite

Preparation time: 20 minutes

Cooking time: 20 minutes
Total time:  40 minutes
Servings: 4-6

Chef Ann’s Tip: 

Scallop and Shrimp Thai Curry, will pair delightfully with coconut or brown rice. 

Helpful information

When buying scallops or shrimp, I prefer frozen if I am unable to find fresh at my local supermarket. Here is a website I know you will find interesting.




Snow Peas, Bok Choy and Shrimp Stir Fry – Simply Delicious Recipe

picture of the 'simply delicious' snow pea


Are you surprised to finally see a ‘Simply Delicious‘ recipe, ‘Snow Peas, Bok Choy and Shrimp Stir Fry‘? Greetings oh gracious followers, I thought I would give you a treat, my favorite Asian dish.


Prepare your taste buds for a culinary delight. This dish will have your taste buds jumping off the charts with flavor! The Bok Choy and Snow peas are loaded with delectable spices that pare so well with the savoy shrimp. Bon Appetite!

Recommended utensils needed to prepare this dish

picture of stir fry cooking utensils


  • 1 pound baby bok choy
  • 1 pound snow peas
  • 1 cup shiitake mushrooms
  • 1 medium white onion chopped small
  • 3 tablespoon crushed fresh garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 2 teaspoons iodized (table or regular) salt
  • ¼ cup soy sauce
  • ¼ teaspoon rice wine vinaigrette
  • 3½ tablespoon 100% pure sesame oil
  • 1 tablespoon of lemon juice (fresh squeezed or from bottle)
  • 1 pound medium size frozen deveined shrimp
♥ Chef Ann’s ‘Snow Peas, Bok Choy and Shrimp Stir Fry’ Note

Why use frozen vs. fresh shrimp: Unless you live in an area or have access to fresh (not previously frozen) shrimp use frozen shrimp.

It’s preferable to buy shrimp frozen – most are sold in five-pound blocks – as fresh is rare and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks. Courtesy of ‘Tips for buying and cooking shrimp’ by Mark Bittman

“When it comes to buying shrimp, “fresh” is not always better…” Excerpt from LA Times Test Kitchen Tips


Preparation before cooking
  • Shrimp: Place frozen shrimp into a strainer. Rinse with cold running water for about 5-7 minutes. Making sure to rotate the shrimp to make sure that they are thawing out. Place in a strainer and allow to drain before you cook them.
  • Bok choy: Place bok choy in a large bowl of water (enough to completely cover the bok choy),  lemon juice and 1 teaspoon of salt, for about 4 minutes. Rinse in cold water for another 4 minutes making sure to run your finger over all the leafs. When your water is clear of debris place in a colander, until ready to cook.

♦ Chef Ann’s quick note: You may chop bok choy or leave it whole when cooking.

  • Snow peas: In a large bowl of cold water place snow peas, add 1 teaspoon of salt and let soak thoroughly for about 4 minutes rinse and drain. Cut the ends of each snow pea and set aside till ready to cook.
  • Shiitake mushrooms:

♦ Chef Ann’s quick note: Remove stems from mushrooms and discard unless you want to add them to this dish.

  • Place mushrooms in a colander and run under cold water.
  • Rinse thoroughly for about 2 minutes, removing all dirt. Lay them down on a paper towel and peel the top layer off of each mushroom and discard (optional). Now begin chopping or slicing mushrooms and place in a bowl and set aside until ready to cook.
  • Onions: Peel onion and chop medium small pieces and set aside till ready to cook.
Preparation while cooking
  • Place shrimp in a bowl and add garlic powder, white pepper, 1 teaspoon of crushed garlic and 1½ tablespoon of sesame oil. Blend all ingredients using hands or spoon, cover bowl and set aside.
  • Pour remaining sesame oil in a large wok or skillet at medium high heat.
  • Add onion, ginger, snow peas, bok choy and remaining crushed garlic. Stir with large wooden spoon for about 4 minutes on high heat, making sure that all ingredients are blending without sticking.
  • Add rice wine vinaigrette and continue to stir for 1 minute. Remove from heat and place in a large bowl.
  • Place wok or skillet back on the burner. Add shrimp and mushrooms, stir until shrimp begins to plump and take on a beautiful mild pink color, about 2 minutes. Pour in soy sauce, add vegetables and stir fry for 2 minutes.

Remove from heat and Serve!

Preparation time: 40 minutes
Cooking time: 8-10 minutes
Total time: 50 minutes
Servings: 4-6

Helpful information on snow (snap) peas

“…snap peas also help you meet some of your vitamin and mineral needs, including vitamin C, folate and potassium. You need vitamin C to repair tissue. It is also an antioxidant that protects your cells from damage by free radicals. Folate is a B vitamin that helps make new cells. Women who are pregnant or may become pregnant need adequate amounts of folate to prevent spinal cord defects in their babies. Potassium is a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.” Source: – ‘Nutrition Snap Peas