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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 349 calories, Fat 5g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 646mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE
Steps:
- In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
- Preheat oven to 400 degrees F.
- Roast shrimp shells until crispy brown. In food processer, coarsely chop.
- In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
- Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
- In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.
SCALLOPS AND SHRIMP WITH YELLOW RICE
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.
Provided by Zaney1
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and garlic in oil until tender.
- Add rice and tumeric.
- 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 shrimp, scallops, peas, salt and pepper.
- Return to a boil.
- Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.
Nutrition Facts : Calories 342.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 105.2, Sodium 711.7, Carbohydrate 48.4, Fiber 2.7, Sugar 3.9, Protein 28.9
SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE
Make and share this Shrimp & Scallops With Rice in Creamy Casserole recipe from Food.com.
Provided by Flipgirl30
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
- In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
- Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
- Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
- Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
- Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.
Nutrition Facts : Calories 1152.6, Fat 57.2, SaturatedFat 35.1, Cholesterol 400.4, Sodium 1054.5, Carbohydrate 88.7, Fiber 1.8, Sugar 2.1, Protein 63.1
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
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