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."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup long-grain rice, uncooked
- 1⁄2 teaspoon ground turmeric
- 1 (14 1/2 ounce) can chicken broth
- 3⁄4 cup water
- 1⁄2 lb medium shrimp, uncooked, peeled and deveined
- 1⁄2 lb bay scallop
- 1 cup frozen peas
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.
