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Seafood and Vegetables with Rice
Source: dLife

Shrimp, cod fillets, and bay scallops mixed with a variety of vegetables served on a bed of rice.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 279.6
Total Carbs 29.5 g
Dietary Fiber 2.5 g
Sugars 2.3 g
Total Fat 2.0 g
Saturated Fat 0.3 g
Unsaturated Fat 0.7 g
Potassium 641.5 mg
Protein 30.3 g
Sodium 566.0 mg
Dietary Exchanges
, 1 Vegetables , 1 Meat , 1 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  fresh mushroom slices
14 floz  low sodium chicken broth
3 each  roma tomatoes
4 oz  flame roasted red bell peppers, 80% cooked
0 1/2 lb  raw medium shrimp
0 1/2 lb  fresh cod fillets
6 oz  small scallops
0 1/2 cup  white wine
0 1/2 tsp  salt
0 1/4 tsp  hot pepper sauce
0 1/4 cup  fresh cilantro
4 cup  Rice, white, glutinous, cooked
  1. In a 3 quart saucepan, heat mushrooms and broth to boiling.
  2. Stir in tomatoes, peppers, shrimp, cod, scallops, white wine, salt, and hot pepper sauce. Heat to boiling, reduce heat.
  3. Cover and simmer 5 to 7 minutes, or when shrimp is pink and firm. Stir in cilantro. Serve in bowls over rice.

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