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Seafood Rice Pilaf ( 48 )

Source of Recipe

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Seafood Rice Pilaf ( 48 )

8 quarts rice pilaf
5 pounds lobster meat
5 pounds sea scallops
5 pounds shrimp (peeled & de-veined)
2 cups butter
2 cups chopped onion
3/4 cup fresh minced garlic
2 cups apple or white grape juice
8 Tablespoons Goya Seasoning
2 cups clam juice
salt and pepper to taste
1 cup chopped parsley
4 teaspoons lemon juice
dash of hot sauce

Make enough rice pilaf for 64 cups of cooked rice.
Or use recipe below.
Rice Pilaf
Melt
4 cups butter
in a 5 quart or larger saucepan.
Saute
1 1/2 cups chopped onion
and
1/4 cup minced garlic
until transparent.
Add
4 1/2 quarts cold water,
48 chicken bouillon cubes,
2 1/2 Tablespoons lemon juice,
and
2 1/2 Tablespoons ground black pepper
and bring the mixture to a boil.
Stir in 2 quarts of converted rice.
Reduce heat, cover and simmer for 20 minutes.
Remove from heat and let stand for 10 minutes
before serving.

While the rice is cooking melt the butter in a heavy pan.
Add the chopped onion and minced garlic and saute until the onions are transparent.
Add the shrimp and saute for about a minute.
Add the scallops and lobster meat and saute until the scallops are white and firm.
Add the Goya Seasoning, a dash of salt and pepper, and parsley flakes while tossing the seafood.
Add the lemon juice, apple juice, clam juice, and hot sauce. Bring to a simmer.
Serve at once over rice pilaf.
Makes 48 servings.