Prep 15 mins
Cook 35 mins
Yet another way to use my ever so versatile Asian-Apricot Sauce. The flavor of the sauce lends itself well to seafood. (If scallops are unavailable, or you just choose not to use them, just double the amount of shrimp in the recipe.)
- 1 lb large shrimp (peeled and deveined)
- 1 lb large scallop
- 1 cup fresh mushrooms (sliced)
- 1 large white onion (sliced)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon ground ginger
- 2 tablespoons cooking oil
- 4 cups rice (cooked)
- 3 garlic cloves (minced finely)
- 3⁄4 cup apricot nectar
- 2⁄3 cup apricot preserves
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
- Season shrimp, and scallops with the spice mixture.
- Mix together all the sauce ingredients in a saucepan and heat over a medium-low heat.
- Slow simmer sauce for 20-30 minutes stirring often, until thickened.
- Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
- Put onions and mushrooms in skillet and sauté for 5 minutes.
- Add shrimp and scallops, and pour sauce over all.
- Cook all at a simmer for about 6-8 minutes, until shrimp and scallops are done through.
- Serve over cooked white rice.