Shrimp/scallop Pesto Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pesto lovers will enjoy this wonderful wok recipe. Improvise with fresh parsley and basil if available in your area. Ingredients:
2 tablespoons grated parmesan cheese |
4 teaspoons dry basil leaves |
4 teaspoons dry parsley flakes |
2 tablespoons olive oil |
3/4 lb medium raw shrimp, shelled and deveined |
3/4 lb small bay scallop |
4 tablespoons butter or 4 tablespoons margarine, divided |
1 carrot, cut into 1/4 inch slices |
1 medium onion, cut into 1 inch squares |
1 medium zucchini, cut into 1/4 inch thick slices |
10 small white button mushrooms, sliced |
1 green bell pepper, sliced lengthwise |
1 red bell pepper, sliced lengthwise |
hot cooked rice |
Directions:
1. Place a wok over medium high heat.
2. When wok is hot, add 1 tablespoon butter.
3. When butter is melted, add carrot and onion and stir fry for 3 mins.
4. Add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
5. Stir fry until carrot is tender crisp to bite (about 2 more mins).
6. Remove vegetables from wok and keep warm.
7. Add remaining 2 tablespoons butter to wok.
8. When butter is melted, stir in pesto sauce.
9. Add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
10. Return vegetables to wok and stir until vegetables are hot and coated with sauce.
11. Serve with hot steamed rice and freshly grated parmesan cheese, if desired.
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