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

Add To

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.

Source: Reynolds

Please note that some ingredients and brands may not be available in every store.

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