Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4026/
Shrimp and Scallop Dinner
Yield: Makes 5 to 6 servings
Ingredients
| 1 |
|
Reynolds Hot Bags Foil Bg, large size
|
|
|
| 1 |
lb. |
peeled, medium uncooked shrimp
|
|
|
| 1/2 |
lb. |
sea scallops
|
|
|
| 1 1/2 |
cups |
instant rice, uncooked
|
|
|
| 3/4 |
cup |
chicken broth
|
|
|
| 1/4 |
cup |
melted margarine or butter
|
|
|
| 2 |
tablespoons |
Worcestershire sauce
|
|
|
| 1 |
teaspoon |
hot sauce
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 1/2 |
teaspoon |
cayenne red pepper
|
|
|
| 1/4 |
teaspoon |
dried oregano
|
|
|
| 3 |
cloves |
garlic, minced
|
|
|
| 1 |
|
lemon, quartered
|
|
|
Directions:
Preheat grill to medium high or oven to 450 F.
Open foil bag. Spray inside of foil bag with nonstick cooking spray. Combine all ingredients except lemon. Spoon mixture in foil bag in an even layer. Top with lemon.
To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
Grill 15 to 20 minutes in covered grill or bake 25 to 30 minutes in supporting pan in oven.
Use oven mitts to cut open foil bag with sharp knife. Carefully fold back top of foil bag, allowing steam to escape.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4026/