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Scallops & Shrimp with Yellow Rice

 Scallops & Shrimp with Yellow Rice
Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.

2 of 2

Scallops & Shrimp with Yellow Rice (continued)

Nutritional Facts: 1-1/2 cups equals 349 calories, 5 g fat (1 g saturated fat), 88 mg cholesterol, 646 mg sodium, 48 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.