Scallops & Shrimp with Yellow Rice Recipe
Bright, colorful and weeknight simple, this seafood entree is special enough for company, too.
Ingredients
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1 cup uncooked long grain rice
- 1/2 tsp ground turmeric
- 1 can (14-1/2 oz) reduced-sodium chicken broth
- 3/4 cup water
- 1/2 lb uncooked medium shrimp, peeled and deveined
- 1/2 lb by scallops
- 1 cup frozen peas
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 mins or until rice is tender.
- Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 mins or until shrimp turn pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 43 | 14% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 350mg | 15% |
| Potassium 310mg | 9% |
| Total Carbs 45.89g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.18g | 2% |
| Protein 17.51g | 28% |
