Scallops Shrimp With Yellow Rice Recipes

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SHRIMP SCAMPI OVER RICE

Steps:

• -While preparing the scampi, cook enough rice to feed your party.
• -Melt butter with olive oil over med low heat.
• -When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN).
• -Add shrimp and salt and cook for 3-4 minutes until pink.
• -Stir in lemon juice and parsley and cook 1 more min.
• -Serve immediately over rice.

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

SHRIMP AND SCALLOP EASY PAELLA

Steps:

• In a medium saucepan, heat the chicken stock until boiling.
• In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
• Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
• Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
• Decorate with the chopped parsley and lemon wedges.

SCALLOPS & SHRIMP WITH YELLOW RICE

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.

SCALLOPS AND SHRIMP WITH YELLOW RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender.
• Add rice and tumeric.
• Stir to coat.
• Stir in broth and water.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until rice is tender.
• Stir in shrimp, scallops, peas, salt and pepper.
• Return to a boil.
• Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.

SHRIMP WITH YELLOW RICE

Steps:

• Preheat Oven to 400 Degrees Fahrenheit
• Season shrimp with 1 teaspoon of Vigo Olive Oil, salt, pepper, and 1/2 teaspoon cumin
• Place shrimp on a single layer in an aluminum lined sheet pan. Set aside
• Heat 2 tablespoons of Vigo Olive Oil in a rimmed pot over medium heat
• Add the tomatoes, peppers, and onions. Sautee for 3-4 minutes. Season with 1/2 teaspoon cumin, salt, and pepper
• Add the garlic and the parsley. Stir 1-2 minutes or until garlic has cooked
• Add the Vigo Yellow Rice and stir so that the rice toasts up in the oil
• Pour in the white wine. Stir
• Pour the seafood stock and increase the heat
• As soon as the stock starts bubbling, cover and reduce the heat to low. Cook the rice for 20 minutes - NO PEEKING!
• Meanwhile, roast the shrimp for approximately 7 minutes or until it curls up and turns pink
• Remove from the heat and place on a cutting board. Remove the tails and chop half of the shrimp in small pieces. Leave the rest whole
• After 20 minutes, uncover the rice, fluff with a fork and add the frozen peas. Check the seasoning
• Add the shrimp, mix, and serve
• Enjoy!