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Scallops & Shrimp with Yellow Rice

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
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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.

Nutrition Facts

1-1/2 cups: 349 calories, 5g fat (1g saturated fat), 88mg cholesterol, 646mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

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