Sunday, April 7, 2013

Seafood Skillet

This meal is one of the first one's I cooked after we got married.  It quickly became a favorite one for us.  I love the sweet, spicy, smokey taste of it!

You will need:
4 strips bacon, chopped
1 lb. small bay scallops
1/2 lb. medium shrimp shelled, deveined, tails off
2 cloves garlic, finely chopped
1 can (11.8 oz.) coconut water
1/4 C. water
2 small chicken bouillon cubes
red pepper flakes  (Add to you liking - we like it spicy)
1 bag frozen mixed peppers
2 C. instant rice

In a large skilled, cook bacon over medium heat.  Add bay scallops, shrimp, and garlic and cook for about 4 minutes over medium-high heat.  Add coconut water, water, bouillon cubes, and red pepper flakes.  Bring to a boil

Add mixed peppers; simmer for 3 minutes.  Stir in rice; cover and remove from heat.  Let stand, stirring occasionally, until liquid is mostly absorbed.

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