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  • 1 lb. medium size shrimp – cleaned, deveined and tail shells off
  • 3 extra large sea scallops (4/5 large or 5/6 medium)
  • 2 cups clam juice
  • 2 cups half and half OR you can use 1 can of coconut milk instead if you don’t want to use a milk product
  • 1/2 cup coconut cream (I love the coconut cream sold at Trader Joe’s)
  • 1/2 cup cream sherry (pink)
  • 1/2 white wine (1/4 to deglaze pan with veggies (the other 1/4 cup is for when you add in the shrimp and scallops at the end)
  • 1/4 cup sweet Spanish onion – finely chopped
  • 1/4 cup celery – finely chopped
  • 1/2 Tsp dried Thyme
  • 1 large bay leaf
  • Chopped fresh chives
  • 1/2 Tsp salt
  • 1 Tbsp olive oil
  • 1 Tsp corn starch slurry (1 Tsp corn starch mixed with 3 Tbsp simmering broth)
  • 1 Tsp Siracha or Tabasco (Siracha is a hot chile sauce that is sold by the Tabasco) this also gives the broth a little bit of color on top of flavor
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