Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Shrimp-Scallop Curry https://www.metro.ca/userfiles/image/recipes/curry-crevettes-petoncles-3159.jpg PT15M PT06M PT21M
In a pan, bring fish stock to a rolling boil. Blanch shrimp and scallops for 1-2 minutes and rinse immediately under cold running water.In a wok or large skillet, heat oil on high heat. Add onion, blanched shrimp and scallops and stir-fry for 1-2 minutes, stirring.Reduce heat and stir in curry paste, tamari sauce, oyster sauce and sugar. Cook for 1-2 minutes then add green onions. Remove from heat and serve.
4
3 6 5 1
2 cups (500 mL) fish stock 1 lb (450 g) raw medium shrimp, shelled 1/2 lb (225 g) raw medium scallop 1/4 cup (60 mL) peanut oil 1 large onion diced
Shrimp-Scallop Curry

Shrimp-Scallop Curry

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    fish stock
  • 1 lb
    (450 g)
    raw medium shrimp, shelled
  • 1/2 lb
    (225 g)
    raw medium scallop
  • 1/4 cup
    (60 mL)
    peanut oil
  • 1
    large onion diced
  • 2 Tbsp.
    (30 mL)
    red curry paste
  • 2 Tbsp.
    (30 mL)
    tamari or soya sauce
  • 2 Tbsp.
    (30 mL)
    oyster sauce
  • 2 Tbsp.
    (30 mL)
    sugar
  • 1/2 cup
    (125 mL)
    chopped green onion
Imprimer ma sélection

Preparation

In a pan, bring fish stock to a rolling boil. Blanch shrimp and scallops for 1-2 minutes and rinse immediately under cold running water.

In a wok or large skillet, heat oil on high heat. Add onion, blanched shrimp and scallops and stir-fry for 1-2 minutes, stirring.

Reduce heat and stir in curry paste, tamari sauce, oyster sauce and sugar. Cook for 1-2 minutes then add green onions. Remove from heat and serve.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.