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Ingredientes
- 1/2 pound unpeeled med. size fresh shrimp
- 1 (10 ounce.) can condensed beef broth, undiluted & divided
- 1/3 c. beer
- 1/2 pound bay scallops
- 1/4 c. coarsely minced pecans
- 2 tbsp. butter, melted
- 3/4 c. long-grain rice, uncooked
- 1/4 c. minced onion
- 1/8 teaspoon grnd turmeric
- 1 c. water
- 1 clove garlic, chopped
- 1/4 teaspoon crushed red pepper
- 2 tbsp. butter, melted
- 1 tbsp. cornstarch
Direcciones
- Peel and devein shrimp. Combine 1/2 c. broth and beer in a shallow dish; add in shrimp and scallops. Cover and chill 1 hour, stirring seafood occasionally.
- Saute/fry pecans in 2 Tbsp. butter in a saucepan over medium heat till pecans are browned. Remove pecans with a slotted spoon; set aside. Add in rice, onion and turmeric t pan drippings; cook over medium heat, stirring constantly, 1 minute. Add in remaining beef broth and water; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till liquid is absorbed and rice is tender. Stir in pecans.
- Remove shrimp and scallops from marinade, reserving marinade. Cook seafood, garlic and red pepper in 2 Tbsp. butter in a skillet over medium heat, 2 to 3 min or possibly till seafood is done, stirring frequently.
- Add in cornstarch to reserved marinade, stirring well; add in to shrimp and scallops. Bring to a boil; cook 1 minute or possibly till slightly thickened, stirring constantly. Serve over pecan rice. Yield: 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 92 | 35% |
| Total Fat 10.52g | 13% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 512mg | 21% |
| Potassium 246mg | 7% |
| Total Carbs 22.91g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.81g | 1% |
| Protein 17.8g | 28% |
