Scallops and Shrimp With Yellow Rice |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying. Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 cup long-grain rice, uncooked |
1/2 teaspoon ground turmeric |
1 (14 1/2 ounce) can chicken broth |
3/4 cup water |
1/2 lb medium shrimp, uncooked, peeled and deveined |
1/2 lb bay scallop |
1 cup frozen peas |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, saute onion and garlic in oil until tender.
2. Add rice and tumeric.
3. Stir to coat.
4. Stir in broth and water.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 15 minutes or until rice is tender.
7. Stir in shrimp, scallops, peas, salt and pepper.
8. Return to a boil.
9. Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.
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