Name: Blues Hog Seafood Plate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4
Ingredients: 1 lb bay scallops; 1 lb uncooked shrimp, peeled; 1 stick of butter; 3 tbsp Blues Hog Bold and Beefy; 3 tbsp Blues Hog Sweet and Savory; 1 bunch brussel sprouts, halved; 2 cups jasmine rice; 1 can coconut milk; 1 1/4 cups water; 1 tsp salt; 1 tsp sugar

scallops and shrimp seasoned with Sweet & Savory and Bold & Beefy/ Seafood Plated />
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INGREDIENTS:

1 lb Bay Scallops
1 lb Uncooked Shrimp, peeled
1 Stick of Kerrygold Butter
Blues Hog Bold and Beefy
Blues Hog Sweet and Savory
1 Bunch Brussels Sprouts

Coconut Jasmine Rice

Jasmine Rice
2 Cups Jasmine Rice
1 Can Coconut Milk
1 ¼ Cups Of Water
1 Teaspoon Salt
1 Teaspoon Sugar

INSTRUCTIONS:

Marinate scallops and shrimp in a mix of Bold and Beefy and Sweet and Savory. Let sit for 15-20 min.
Cook jasmine rice in a mixture of coconut milk, water, salt and sugar. Follow the cooking instructions on the rice package.
Sauté shrimp and scallops in 1 stick of butter until thoroughly cooked.
Roast brussel sprouts with both rubs.
Add a sprinkle of Sweet and Savory to the top after plating.

Recipe Created By

Donald Cook, Who Cares BBQ