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| shrimp and scallop dinner | |
|---|---|
| 1 Reynolds® Hot BagsTM Foil Bag, large size | 2 tablespoons Worcestershire sauce |
| 1 pound peeled, deveined medium uncooked shrimp | 1 teaspoon hot sauce |
| 1/2 pound sea scallops | 1/2 teaspoon EACH salt, black pepper and cayenne red pepper |
| 1 1/2 cups instant rice, uncooked | 1/4 teaspoon dried oregano |
| 3/4 cup chicken broth | 3 cloves garlic, minced |
| 1/4 cup melted margarine or butter | 1 lemon, quartered |
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 a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.ENJOY
