Back to Scallops & Shrimp with Yellow Rice

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Scallops & Shrimp with Yellow Rice Recipe

Scallops & Shrimp with Yellow Rice Recipe

Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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.

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.

Reviews for Scallops & Shrimp with Yellow Rice

Sort By :
MY REVIEW
Reviewed Jan. 28, 2012

"This has become one of our "go to" meals. I also found I needed to spice it up to suit our taste. Curry was a great addition!"

MY REVIEW
Reviewed Jan. 10, 2012

"This is great for me, have made it several times

I made it once(Cheated and used Zaterans)
it was just as good"

MY REVIEW
Reviewed Feb. 11, 2010

"Added seafood seasoning and cayenne pepper...tasted great!"

MY REVIEW
Reviewed Oct. 25, 2009

"very bland, scallops have no taste, needs more spices."

MY REVIEW
Reviewed Oct. 10, 2009

"We thoroughly enjoyed this recipe but thought it need more seasoning. We will definitely try it again with more salt and pepper."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.