Ginni

Ingredients:

2 cups water
2 cups quick-cooking long grain rice
2 cups diagonally sliced asparagus
3/4 tsp salt, divided
2 TBS margarine
3/4 pound frozen, peeled, large shrimp, cut into halves
3/4 pound frozen sea scallops, cut into quarters
2 cloves garlic minced
1 TBS lemon juice
1/2 tsp grated lemon rind
1 medium carrot, cut into thin slices

1. Bring water to a boil in a large saucepan. Add rice, asparagus, and 1/2 ts salt. Cover and reduce heat. Simmer until water is absorbed, about 5 minutes.
2. Melt margarine in a medium skillet over medium-high heat. Add shrimp, scallops, garlic and remaining salt.
3. Stir fry until shrimp turn pink and scallops are opaque, about 2 minutes. Add lemon juice to skillet and stir.
4. Stir lemon rind and carrot into rice. Spoon onto a serving platter. Top with shrimp and scallops. Serve immediately.

You can save the time of peeling and deveining shrimp by purchasing the frozen variety that are already peeled and ready to cook. And for an added crunch.. Use sugar snap peas for the asparagus...

EarWax

mmmm... garlic...

mmmm... lemon rind..! heh

Another good receipe Ginni! I'm going to write these down in my food diary.

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Lift well! But don't forget to put it down afterwards.

Mr.Guvernment

oh yummyyyyyyyyyyyyy