Scallops & Shrimp with Yellow Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
1 cup uncooked long grain rice |
1/2 teaspoon ground turmeric |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3/4 cup water |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1 cup frozen peas |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
2. Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Yield: 4 servings.
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