Scallops and shrimp

Ingredients for 2 servings:

• 2 onions
• 4 tbsp olive oil
• 200 g peas, frozen
• 2 tsp curry powder
• 8 scallop(s), shelled
• 8 shrimp(s), without shell and head
• 100 ml fish stock
• 100 ml coconut milk
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

e.g. as a colorful rice pot; super easy, quick and delicious

Peel and quarter the onions. Heat the oil in a saucepan and sauté the onions, peas, and curry powder over medium heat. Add the mussels and shrimp, then pour in the stock and coconut milk and simmer over low heat for about 5 minutes. Season with salt and pepper. Tastes great with basmati rice. If I need something really quick, I use Uncle Ben’s Express Rice and add it directly to the pan with the stock and coconut milk. We always have to cook food quickly. That’s why we’ve started calling this dish “rice pot.”