We had a yellow tilefish for dinner the other night and I wanted to extend the seafood theme into a side dish. So I came up with a new seafood rice side dish. I wanted the flavor to be all American, but I didn’t really want it to be southern. This was actually a hard target for me, since most rice recipes I know are foreign or southern. In the end, I think this worked out pretty well and was easy. Especially, since I used frozen seafood, that we had on hand.
Fast Seafood Rice
Ingredients
- 3 tbsp. Extra Virgin Olive Oil
- 1/2 cup finely diced Yellow Onion
- 1/4 cup brunois of Carrot
- 2 tsp. Old Bay seasoning
- 2 cup White Rice
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Worcestershire Sauce
- up to 5 cups Fish Stock (or use Chicken Stock or just Water), warmed
- 3.25 oz Bay Scallops
- 3.25 oz Shrimp (cleaned, de-tailed, cut in half)
- Kosher Salt & Black Pepper
Instructions
- In a large skillet, heat oil over low heat. Saute onions and carrots with salt until carrots soften. Season with Old Bay.
- Stir in rice, cook until some rice becomes opaque and chalky. Deglaze with vinegar. Stir in Worcestershire.
- Add a cup of stock (or water) and raise heat to medium-high. Stir well. When stock has mostly been absorbed/evaporated, add enough stock to cover the rice by at least 1/2 inch. reduce heat to low and cover. Cook about 15 minutes. Uncover, stir/fluff rice, and taste for done-ness. Usually it will need to cook further. Add additional stock, about 1/2 to 1 cup at a time to finish cooking, it should be just cooked and not very soft.
- When rice is done, turn off heat, add seafood, stir together, cover, and let sit about 5-10 minutes before serving.
My sister would love this!