12 oz. shrimp in shells (fresh or frozen) (or 8 oz. scallops [fresh or frozen], peeled)
1/2 c. white wine (or water) (1 c. liquid total)
4 tsp. cornstarch
1 tbsp. Worcestershire sauce
2 tsp. chicken bouillon
2 c. fresh mushrooms, sliced
1 med. sweet pepper (red or green), 1/2-inch cuts
1/2 c. celery, sliced
1/3 c. green onion, sliced
1 clove garlic, minced
2 tbsp. olive or cooking oil
2 tbsp. parsley, snipped

Thaw shrimp and scallops. Set aside. In a bowl, combine wine (or 1 cup water), cornstarch, Worcestershire sauce, bouillon and 1/8 teaspoon pepper. Set aside. In a wok or skillet, stir-fry vegetables in 1 tablespoon oil over medium-high heat until tender-crisp. Remove to bowl. Add rest of oil and scallops. Stir 2 to 3 minutes or until scallops are opaque. Remove, then add shrimp; stir 2 to 3 minutes, until pink. Set aside. Stir cornstarch mixture; add to the skillet. Cook and stir until thickened and clear. Return vegetables and seafood to wok. Cook until heated through, about 1 minute. Sprinkle with parsley and serve over rice or as desired.