1/2 lb. unpeeled med. size fresh shrimp
1 (10 oz.) can condensed beef broth, undiluted & divided
1/3 c. beer
1/2 lb. bay scallops
1/4 c. coarsely chopped pecans
2 tbsp. butter, melted
3/4 c. long-grain rice, uncooked
1/4 c. chopped onion
1/8 tsp. ground turmeric
1 c. water
1 clove garlic, minced
1/4 tsp. crushed red pepper
2 tbsp. butter, melted
1 tbsp. cornstarch

Peel and devein shrimp. Combine 1/2 cup broth and beer in a shallow dish; add shrimp and scallops. Cover and refrigerate 1 hour, stirring seafood occasionally.

Saute pecans in 2 tablespoons butter in a saucepan over medium heat until pecans are browned. Remove pecans with a slotted spoon; set aside. Add rice, onion and turmeric t pan drippings; cook over medium heat, stirring constantly, 1 minute. Add remaining beef broth and water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in pecans.

Remove shrimp and scallops from marinade, reserving marinade. Cook seafood, garlic and red pepper in 2 tablespoons butter in a skillet over medium heat, 2 to 3 minutes or until seafood is done, stirring frequently.

Add cornstarch to reserved marinade, stirring well; add to shrimp and scallops. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over pecan rice. Yield: 3 servings.