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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Scallops & Shrimp with yellow Rice Recipe

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This recipe for Scallops & Shrimp with yellow Rice is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Shrimp
1 lb scallop
1 tsp adobo
3 tbs butter
2 tsp minced garlic
2 cup rice ( uncle Ben's )
3 1/2 cup chicken broth
1/2 cup olive oil
2 cup Cabbage diced
1 cup celery
2 Carrots clean and diced small
1/2 tsp black pepper,
1 tsp salt or to taste,
2 tsp ground turmeric
1/2 cup Toasted almond
2 peaces scallion sliced
Directions:
Directions:
Use medium pot add oil and toast the almonds until golden light take it out and sit a side.
In the same pot add celery, carrots, cabbage, salt, black pepper suttee for 2 minute add the turmeric stir add the rice and stir, pour the chicken broth and bring to boil. Cover the pot and lower the heat ,cook for 25 minutes until the rice cooked.
Shut the stove off keep the rice in the pot until you ready to serve.
Seasoned shrimp and scallop with adobo. Use a skillet add butter and garlic suttee the shrimp & scallop .
In a large serving dish spread the rice and cover with shrimp & scallop and garnish with toasted almond and scallion.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 min

 

 

 

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