Shrimp And Scallop Pilaf
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A indian take on shrimp and scallop pilaf, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 Tbsp. butter or margarine
- 1/4 tsp. turmeric or saffron
- 1 c. uncooked long grain white rice
- 1 medium-size onion, chopped
- 1 clove garlic, minced
- 1 (13 3/4 oz.) can chicken broth plus enough water to measure 2 1/2 c.
- 8 oz. peeled and deveined shrimp
- 1 (10 oz.) pkg. frozen peas, partially thawed
- 1/2 tsp. salt (optional)
- pepper to taste
Method
In large skillet, melt butter over medium heat; stir in turmeric.
Add rice, onion and garlic.
Cook about 3 minutes until onion is translucent, stirring often.
Pour in broth mixture; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add scallops, shrimp and peas.
Simmer covered 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are Taste and season.
Makes 4 servings.
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