Longhorn Steakhouse

Longhorn Steakhouse

Ingredients:
8 ounces chicken tenders, cut into quarters
8 ounces jumbo shrimp, peeled and deveined
8 ounces jumbo sea scallops
8 ounces fresh fish, cut into 1-inch cubes
4 teaspoons Creole seasoning
2 tablespoons extra virgin olive oil
1 cup chicken broth
2 ounces chorizo, diced
6 mussels, debearded and scrubbed
¼ cup green peas
4 cups cooked yellow rice

Directions:
Fresh cilantro sprigs, for garnish
1. Season the chicken, shrimp, scallops, and fish separately with the Creole
seasoning, using 1 teaspoon for each.
2. Heat the oil in a skillet large enough to hold all the ingredients. Start with the
chicken, sautéing until partially cooked through, then add the scallops, the fish,
and the shrimp. Sauté for a few minutes, until the seafood is nearly cooked
through.
3. Add the chicken broth, chorizo, and mussels. Simmer until the mussels open,
and discard any that do not open.
4. Last, add the green peas and yellow rice, stirring frequently to make sure all
the ingredients are evenly mixed. Serve garnished with fresh cilantro sprigs.
Serves 2 or 3
AT-HOME COST: $10
Yellow rice can be found in the rice sections of markets. It is usually a long-
grain rice. Popular in the Mediterranean, it is colored with saffron and
turmeric. Follow the package directions for preparation.
Chorizo is a Spanish sausage made from pork and seasoned with chiles,
pepper, and paprika. It is also found in Latin American and Portuguese recipes.
BENIHANA
rocky’s choice
SIRLOIN STEAK AND CHICKEN BREAST, TEPPANYAKI STYLE, WITH BENIHANA’S FAMOUS
GINGER SAUCE AND CREAM SAUCE. A BOWL OF HOT STEAMED RICE MAKES AN
EXCELLENT ACCOMPANIMENT TO THIS DINNER.
Ginger Sauce