Best Shrimp Scallop Pilaf Recipes

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SHRIMP PILAF



Shrimp Pilaf image

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Provided by Hey Jude

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottle clam juice
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) package frozen tiny peas, thawed
chopped parsley

Steps:

  • Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
  • Lift out and set aside (shrimp will get more cooking time later).
  • Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
  • Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
  • Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
  • Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
  • With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
  • Sprinkle with parsley.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SHRIMP PILAF FLORENTINE



Shrimp Pilaf Florentine image

With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
1 small red bell pepper, chopped ( 1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 1/2 cups uncooked orzo or rosamarina pasta (8 ounces)
2 teaspoons fresh chopped or 1/2 teaspoon dried dill weed
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup water
2 cups shredded spinach
1 package (8 ounces) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed
1/4 cup grated Parmesan cheese

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
  • Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg

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