Ann posted 04-25-98
Shrimp and Scallop Saute with Pecan Rice
1/2 lb. unpeeled med. size fresh shrimp
1 (10 oz.) can condensed beef broth, undiluted & divided
1/3 C. beer
1/2 lb. bay scallops
1/4 C. coarsely chopped pecans
2 T. butter or margarine, melted
3/4 C. long-grain rice, uncooked
1/4 C. chopped onion
1/8 tsp. ground turmeric
1 C. water
1 clove garlic, minced
1/4 tsp. crushed red pepper
2 T. butter or margarine, melted
1 T. cornstarch
Peel and devein shrimp. Combine 1/2 cup broth and beer in a
shallow dish; add shrimp and scallops. Cover, refrigerate 1
hour, stirring seafood occasionally.
Sauté pecans in 2 T. butter in a saucepan over medium heat
until pecans are brown. Remove pecans with a slotted spoon;
set aside. Add rice, onion and turmeric to pan drippings; cook
over medium heat, stirring constantly, 1 minute.
Add remaining beef broth and water; bring to a boil. Cover, reduce heat, simmer 20 minutes or until 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 T. butter in a skillet over medium heat, 2 to 3 minutes or until seafood is done, stirring frequently.
Add cornstarch to reserved marinade, stirring well; add to
shrimp and scallops. Bring to a boil; cook 1 minute or until
slightly thickened, stirring constantly. Serve over pecan
rice.
Yield: 3 servings.