{"id":2059,"date":"2019-03-03T13:00:34","date_gmt":"2019-03-03T17:00:34","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2059"},"modified":"2019-02-28T20:36:28","modified_gmt":"2019-03-01T00:36:28","slug":"curried-seafood-with-linguine","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/03\/03\/curried-seafood-with-linguine\/","title":{"rendered":"Curried Seafood with Linguine"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div id=\"changeZipDiv\" class=\"rd_col2\">\n<div id=\"retailerContainer\" class=\"rd-retailer-container\">\n<div class=\"rd-retailer-scroll\">4 ounces fresh or frozen medium shrimp<\/div>\n<div class=\"rd-retailer-scroll\">4 ounces fresh or frozen sea scallops (halved if large)<\/div>\n<div class=\"rd-retailer-scroll\">6 ounces linguine or spaghetti<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>\u2153 cup apricot nectar<\/div>\n<div>1 tablespoon reduced-sodium soy sauce<\/div>\n<div>1 teaspoon cornstarch<\/div>\n<div>\u00bc teaspoon ground ginger<\/div>\n<div>2 tablespoons cooking oil, divided<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">1 cup sliced fresh mushrooms<\/div>\n<div class=\"clearfix\">\u00bd cup thinly sliced carrots<\/div>\n<div class=\"clearfix\">3 cups coarsely chopped bok choy<\/div>\n<div class=\"clearfix\">2 scallions, bias-sliced into 1-inch pieces<\/div>\n<div class=\"clearfix\">1\u00bd-2 teaspoons curry powder<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Thaw shrimp and scallops, if frozen. Peel and devein the shrimp, leaving tails intact (if desired). Rinse the shrimp and the scallops; pat dry with paper towels. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, stir together apricot nectar, soy sauce, cornstarch, and ginger in a small bowl; set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and scallions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. Toss the shrimp and the scallops with curry powder in a medium bowl. Add the remaining 1 tablespoon oil and the seafood to the skillet. Cook and stir for 2 to 3 minutes or until the seafood is opaque; push from the center to the outer edge of the skillet.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Stir the apricot nectar mixture; add to the center of the skillet. Cook and stir until thick and bubbly. Return the vegetables to the skillet. Stir all ingredients together to coat with sauce. Heat through.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">To serve, spoon the seafood mixture over the reserved hot cooked pasta.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6318679.jpg\" alt=\"Curried Seafood with Linguine\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 ounces fresh or frozen medium shrimp 4 ounces fresh or frozen sea scallops (halved if large) 6 ounces linguine or spaghetti \u2153 cup apricot nectar 1 tablespoon reduced-sodium soy sauce 1 teaspoon cornstarch \u00bc teaspoon ground ginger 2 tablespoons cooking oil, divided 1 cup sliced fresh mushrooms \u00bd cup thinly sliced carrots 3 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2059","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2059"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2059\/revisions"}],"predecessor-version":[{"id":2060,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2059\/revisions\/2060"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}