Tropical Hideout

Recipe

BY SRQ STAFF SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY FEB 10, 2017

As Sharky's on the Pier celebrates 30 years today, try out Chef Marc Alton's recipe for the Seafood Rainforest, a tropical medley of Gulf shrimp and North Atlantic sea scallops veggies, mangos, pineapple and cashews in a ginger sesame sauce. Make it in your own kitchen or head out to the pier for Sharkey's celebration today from noon until 8pm.

Ingredients: 2 Tbsp. salad oil, ½ red bell pepper, cut julienne; ½ red onion, medium size, cut julienne; corn starch to coat seafood; 8 jumbo shrimp, peeled and butterflied; 8 large scallops; 1 clove fresh garlic, crushed; 1 Tbsp. fresh ginger, peeled, minced; 2 tsp. sesame seeds; 6 oz snow peas, ends snipped; 1 Tbsp. rice vinegar; 2 tsp. soy sauce; 2 tsp. honey; 1 Tbsp. pineapple juice; 2 tsp. sherry; ¼ cup pineapple, cubed; ¼ cup mango cubed; 1 tbls cilantro, chopped; 3 oz roasted cashews.

Heat skillet and oil. Cook onions and peppers, about 30 seconds. Dust shrimp and scallops in corn starch then add to pan along with garlic, ginger and sesame seeds cooking until shrimp starts to turn pink. Next add snow peas, and cook until bright green. Add liquids for sauce stir and bring to a simmer. As sauce simmers add fruit, cilantro and toss enough to heat fruit, but not overcook. Serve over rice or pasta.


Sharky's on the Pier, 1600 Harbor Dr. S, Venice, 941-488-1456.

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