Spanish Shrimp and Scallop Sauté
Ingredients
16 fresh or frozen medium shrimp (8 oz.)
8 fresh or frozen sea scallops (8 oz.) 1 Tbsp. all-purpose flour
2 tsp. smoked paprika
1⁄4 tsp. sugar
1⁄4 tsp. black pepper
1⁄8to 1⁄4 tsp. cayenne pepper
1⁄2 tsp. salt
2 Tbsp. butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
1⁄4 cup reduced-sodium chicken broth
3 Tbsp. dry vermouth or dry white wine 1 Tbsp. fresh lemon juice
3 Tbsp. finely snipped fresh Italian parsley
3 Tbsp. snipped fresh chives 2 cups hot cooked brown rice
Instructions
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.
2. In a large resealable plastic bag combine the next five ingredients (through cayenne pepper) and 1⁄4 tsp. of the salt. Seal bag; shake to combine. Add shrimp and scallops to bag. Seal bag; shake to coat shrimp
and scallops.
3. In a large nonstick skillet melt 1 Tbsp.
of the butter over medium-high heat.
Add garlic and the remaining 1⁄4 tsp. salt; cook and stir 30 seconds. Add shrimp and scallops to skillet in an even layer; cook
2 minutes. Stir in the next four ingredients (through lemon juice); cook 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve in shallow bowls with hot cooked rice. Makes 4 servings. per serving 300 cal., 8 g fat (4 g sat. fat), 115 mg chol., 693 mg sodium, 31 g carb., 3 g fiber, 22 g pro.
Ingredients
16 fresh or frozen medium shrimp (8 oz.)
8 fresh or frozen sea scallops (8 oz.) 1 Tbsp. all-purpose flour
2 tsp. smoked paprika
1⁄4 tsp. sugar
1⁄4 tsp. black pepper
1⁄8to 1⁄4 tsp. cayenne pepper
1⁄2 tsp. salt
2 Tbsp. butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
1⁄4 cup reduced-sodium chicken broth
3 Tbsp. dry vermouth or dry white wine 1 Tbsp. fresh lemon juice
3 Tbsp. finely snipped fresh Italian parsley
3 Tbsp. snipped fresh chives 2 cups hot cooked brown rice
Instructions
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.
2. In a large resealable plastic bag combine the next five ingredients (through cayenne pepper) and 1⁄4 tsp. of the salt. Seal bag; shake to combine. Add shrimp and scallops to bag. Seal bag; shake to coat shrimp
and scallops.
3. In a large nonstick skillet melt 1 Tbsp.
of the butter over medium-high heat.
Add garlic and the remaining 1⁄4 tsp. salt; cook and stir 30 seconds. Add shrimp and scallops to skillet in an even layer; cook
2 minutes. Stir in the next four ingredients (through lemon juice); cook 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve in shallow bowls with hot cooked rice. Makes 4 servings. per serving 300 cal., 8 g fat (4 g sat. fat), 115 mg chol., 693 mg sodium, 31 g carb., 3 g fiber, 22 g pro.
