Ingredients
1 Cup Orange Marmalade
1/2 Cup Frozen Concentrated Orange Juice
1 Cup Catalina French Dressing
1 20 oz. can Crushed Pineapple-Not Drained
24 Frozen Jumbo Shrimp-thawed, peeled,deveined, and washed
12 Frozen Jumbo Sea Scallops-thawed
3 Cups Water
3 Cups Instant Rice
2 tsp. Curry Powder
1/2 tsp. Crushed Red Peppers
1/2 Cup Diced Carotts
6 Tbs. Bagged Sweetened Flake Coconut
Preparation
In a large crock pot on high setting, add marmalade, orange juice, catalina dressing, and crushed pineapple. Stir until combined. Add shrimp and scallops. Cover and Cook for 1 hour. Remove cover, spoon seafood onto a plate and continue cooking for 30 minutes, reducing the sauce-Leave cover off. Meanwhile in a 5 quart dutch oven on high heat,add water,bring to a boil, stir in rice, curry powder, crushed red peppers, and carotts. Let boil 1 minute. Remove from heat, cover with lid, let stand until rice has absorbed all the water. About 5 minutes. Fluff rice with fork and pour the sauce from crockpot into the dutch oven of rice. Stir until combined. On dinner plate divide the rice evenly, place 4 Jumbo shrimp and 2 Jumbo Scallops decoratively atop rice. Garnish each plate with 1 Tbs. flaked coconut. Serve while hot.
