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Thai Shrimp and Scallops in Coconut Milk

shrimp

1 tablespoon oil
1/2 cup onion; chopped
6 cloves garlic; minced
1/4 cup fresh gingerroot; finely chopped
1 tablespoon all purpose flour
3/4 cup coconut milk; finely chopped
1/4 cup white wine
1 tablespoon lemon rind; grated
1/4 cup lemon juice; finely chopped
1/4 teaspoon hot pepper flakes
1-1/2 pounds shrimp; peeled and deveined
1/2 pound scallops
1/3 cup fresh parsley; chopped
1/3 cup fresh coriander; chopped
3 green onions; sliced diagonally

In large nonstick saucepan, heat oil over medium heat; cook onion, garlic and gingerroot, stirring occasionally, for about 5 minutes or until tender. Stir in flour. Stir in coconut milk, wine, lemon rind and juice and hot pepper flakes. Bring to boil, stirring. Reduce heat. Add shrimp and scallops; simmer, stirring occasionally, for 5 to 10 minutes or until opaque. Stir in parsley and coriander. Garnish with green onion.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 4 servings

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