Receta Shrimp & Scallop Saute With Pecan Rice
Ingredientes
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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.