COOKING LIGHT SEAFOOD RECIPES RECIPES

Steps:

• 1. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook until browned (do not stir), about 4 minutes. Add rice and garlic to skillet; cook, stirring often, 1 to 2 minutes. Add stock and 2 cups water to skillet; bring to a boil. Add rice mixture to a 4- to 5-quart slow cooker. Sprinkle with salt and turmeric. Cover and cook on low until rice is tender, about 2 hours. 2. Add peas and tomato to cooker, and gently stir once to incorporate. Place shrimp around outer edge of rice mixture inside cooker; cover and cook until shrimp are done, about 10 minutes. Toss together shrimp and chicken mixture. If desired, sprinkle with parsley, and serve with lemon wedges.

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
• Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.