Creamy Shrimp and Scallops with Toasted Rice
Serves 4 to 6
This seafood and rice recipe is so good. Basically, it is very quick and easy to make. The only thing that takes some time is peeling the shrimp and making the broth from the peels. However, if you are like me, you might have some broth in the freezer from the last batch of shrimp you made. Or, if you plan ahead, the broth can be made early in the day or even the night before, as long as you keep the shrimp on ice in the refrigerator. I love the flavor of toasted rice, but this recipe is equally good on plain white or brown rice.
Ingredients
Toasted Rice
- 1 teaspoon olive oil
- 1 cup long grain rice, white or brown
- 1 garlic clove minced
- 2 cups water
- 1 teaspoon dried parsley leaves
- Salt and pepper to taste
Shrimp and Scallops
- 1 pound shrimp, peeled, peels reserved
- 1 lemon, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 pound bay scallops
- 4 large cloves garlic, minced
- 1/2 cup dry sherry
- 1 cup broth from shrimp shells (see directions below)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley (can use 1 tablespoon dried)
- 1 tablespoon chopped fresh basil (can use 1 teaspoon dried)
For the rice, heat a medium saucepan over medium-high heat. Add the oil and rice, stirring to coat all the grains with the oil. Cook until golden, about 3 minutes, stirring often so nothing burns. Add water according to the package instructions, usually twice the amount of water to rice, parsley, salt and pepper. Cover and cook according to package directions.
Place the shrimp peels in a saucepan with water and half of the lemon. Bring to a boil, reduce to a simmer and cook about 10 minutes. Strain and reserve the broth.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink, being careful not to overcook. Remove from pan. Add the remaining 2 tablespoons of olive oil and sauté the scallops just until opaque, being careful not to covercook. Add to the shrimp. Add garlic to skillet and sauté about 1 minute. Add sherry and broth; cook on high heat until slightly reduced. Add cream, parsley, basil, salt and pepper. Cook to reduce by about one-third. Return shrimp and scallops to pan and add 1 teaspoon lemon juice. Cook just until the seafood is hot. Serve immediately on a bed of the cooked rice.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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