Spicy Seafood Combo

• 12 ounces, weight Large Shrimp (31-40 Count), Peeled And Deveined
• 6 ounces, weight Sea Scallops, Sliced
• 2 Tablespoons Canola Oil
• 13 ounces, weight Fresh Ginger, Sliced
• 2 cloves (large) Garlic, Sliced
• 1 Stem Green Onion, Finely Chopped
• 1/2 teaspoons Red Chili Flakes
• 1- 1/2 Tablespoon Thai Roasted Red Chili Paste
• 2 Jalapeno Peppers, Seeded And Sliced
• 3 stalks Celery, Sliced
• 1 Red Bell Pepper, Sliced
• Salt And Pepper, to taste

1. Thaw and rinse shrimp and scallops; pat dry with paper towels.
2. Lightly season with salt and black pepper.
3. Stir well and set aside.
4. In the meanwhile, chop herbs and vegetables.
5. Heat oil in a large skillet over high heat until simmering.
6. Add ginger, garlic, green onion and red chili flakes in the skillet.
7. Saute until fragrant (about 1 minute).
8. Stir in Thai red chili paste and mix with the herbs.
9. Place all vegetables in the skillet and saute for 1 minute, then add the seafood.
10. Sprinkle a dash of salt and pepper; continue cooking for another 23 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.
11. Serve over rice or quinoa.
12. Enjoy!
13. Note: You can find Thai roasted red chili paste in the ethnic/international foods section in any major grocery store or an Asian market.
14. Its mild and has a nice sweet flavor.
15. I like using it for seafood and chicken.
16. By the way, its gluten free.

shrimp, canola oil, ginger, garlic, green onion, red chili flakes, red chili paste, peppers, stalks celery, red bell pepper, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/spicy-seafood-combo/ (may not work)