Shrimp and Scallop Saute with Pecan Rice

Ann   posted 04-25-98

 Shrimp and Scallop Saute With Pecan Rice

  1/2 lb. unpeeled medium size fresh shrimp 
  1 (10 oz.) can condensed beef broth, undiluted and divided 
  1/3 Cup beer 
  1/2 lb. bay scallops 
  1/4 Cup coarsely chopped pecans 
  2 Tbl. butter or margarine, melted 
  3/4 Cup long-grain rice, uncooked 
  1/4 Cup chopped onion 
  1/8 tsp. ground turmeric 
  1 Cup water 
  1 clove garlic, minced 
  1/4 tsp. crushed red pepper 
  2 Tbl. butter or margarine, melted 
  1 Tbl. cornstarch 

Peel and devein shrimp. 

Combine 1/2 cup broth & 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

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 & 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 & scallops from marinade, reserving marinade. 

Cook seafood, garlic & 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 & scallops.

Bring to a boil; cook 1 minute or until slightly thickened, stirring 

Serve over pecan rice. 

Yield: 3 servings. 

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