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Frank's® RedHot®



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Servings: 12


  • as needed Oil
  • 1 1/2 lbs. Shrimp, P&D, tail off, split lengthwise
  • 1 1/2 lbs Sea scallops, cut in quarters
  • 2 tbsp. Minced ginger
  • 2 tbsp. Minced garlic
  • 3 cups Thinly sliced red pepper
  • 3 cups Shredded carrot
  • 3 cups Sno pea quarters
  • 3 cups Sliced shiitake mushrooms
  • 1 1/2 cups Chopped water chestnuts
  • 3 cups Chicken stock
  • 6 cups FRANK'S® RedHot® Sweet Chili Sauce
  • 1 1/2 cups Coconut milk


  • 1. To make the stir-fry heat oil in large saute pan or wok and quickly stir-fry 2 oz. each shrimp and scallops, until they are golden brown. Remove seafood from pan and add more oil as needed, then stir-fry, 1/2 tsp. ginger, 1/2 tsp. garlic, 1/4 cup each red pepper, carrot, sno peas, mushrooms, and 2 tbsp. water chestnuts until tender. Add 1/4 cup of stock, 1/2 cup of Sweet Chili sauce, and 2 tbsp. coconut milk and add seafood back into pan. Simmer for 2 minutes.