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Heat 2 tablespoons oil in a large deep skillet or wok. Add shrimp and sear on both sides just until color changes. Add pisco or brandy and allow the alcohol to evaporate 1 minute. Season with salt and pepper. Remove shrimp from the skillet and reserve.
Heat remaining oil in the wok and stir in onion, chopped garlic, aji paste, chopped ginger and cook for 1 minute, add tomato and oyster sauce and cook, stirring, for 2 minutes. Add reserved shrimp, scallops and lemon juice. Cook 1 minute, correct seasonings and serve.
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