Spicy Seafood Combo

Thaw and rinse shrimp and scallops; pat dry with paper towels. Lightly season with salt and black pepper. Stir well and set aside. In the meanwhile, chop herbs and vegetables.

Heat oil in a large skillet over high heat until simmering. Add ginger, garlic, green onion and red chili flakes in the skillet. Sauté until fragrant (about 1 minute). Stir in Thai red chili paste and mix with the herbs.

Place all vegetables in the skillet and sauté for 1 minute, then add the seafood. Sprinkle a dash of salt and pepper; continue cooking for another 2–3 minutes or until the shrimp turns pink and the vegetables are tender but still crunchy.

Serve over rice or quinoa. Enjoy!

Note: You can find Thai roasted red chili paste in the ethnic/international foods section in any major grocery store or an Asian market. It’s mild and has a nice sweet flavor. I like using it for seafood and chicken. By the way, it’s gluten free.