Shrimp and Scallop Saute
Shrimp are priced by size the largest being the most expensive per pound. Look for the smallest size, such as 40 to 60 per pound, and save money without compromising this Shrimp and Scallop Saute recipe.
2 cup water
2 cup quick-cooking long-grain rice
2 cup diagonally sliced asparagus
3/4 tsp salt, divided
2 Tbsp margarine
3/4 lb frozen, peeled, large shrimp, cut into halves
3/4 lb frozen sea scallops, cut into quarters
2 cloves garlic, minced
1 Tbsp lemon juice
1/2 tsp grated lemon rind
1 medium carrot, cut into thin sticks
Bring water to a boil in a large saucepan. Add rice, asparagus and 1/2 teaspoon salt; stir. Cover and reduce heat. Simmer until water is absorbed, about 5 minutes.
Melt margarine in a medium skillet over medium-high heat; add shrimp, scallops, garlic and salt.
Stir-fry until shrimp turn pink and scallops are opaque, about 2 minutes. Add lemon juice to skillet; stir.
Stir lemon rind and carrot into rice. Spoon onto a serving platter. Top with shrimp and scallops. Serve immediately.
Shrimp and Scallop Saute tip: Save the time of peeling and deveining shrimp by purchasing the frozen variety that are already peeled and ready to cook.