Seafood And Yellow Rice

Course : Seafoods
Serves: 1
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1 pound scallops
1 pound shrimp -- peeled and deveined
1/2 pound crab meat
2 cans clams -- (and juice)
1/2 cup onion -- chopped
1/4 cup bell pepper -- chopped
1/2 cup margarine
1 can chicken stock -- (or bouillon), and water, to make 4
1 tablespoon celery -- chopped
1 teaspoon parsley -- chopped
1 teaspoon garlic -- minced
1 teaspoon salt -- to taste
1 teaspoon black pepper -- to taste
1 teaspoon msg
2 cups mushrooms -- sliced
2 cups rice -- raw
1 dash saffron -- (1/2 vial), shredded

Preparation / Directions:

Sauté onion and bell pepper in margarine until translucent. Add water (and some chicken stock) and a hint of garlic. Add celery, parsley, salt and MSG. (Water that comes out of seafood will make another 1/2 cup of liquid.) Add mushrooms and clams; cover and bring to boil over medium-high heat. When water comes to rolling boil, put in rice and bring back to LOWEST boil possible. Add saffron; cover pot and don't touch it for 15 minutes. Rice should be cooked, but not split at ends yet --> a little on the dry side. Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid. Check seasonings; can add more butter or pepper. Mom's notes: Might want to add oysters, too. Don't drain the clams! If you use canned mushrooms instead of fresh, add them when you put in the seafo

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