| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp; peeled and deveined (or 1 pound of scallops; rinsed) (up to) |
| 3 | Cloves garlic; chopped | |
| 2 | tb | Fresh basil; -or- |
| 1 | tb | Dried |
| 1 1/2 | c | Chopped fresh tomatos (roma or plum are best) |
| Olive oil |
INSTRUCTIONS
From: [email protected] Date: Tue, 16 Jul 1996 8:12:45 -0400 (EDT) Saute the shrimp (or scallops) with garlic in 1 or 2 tsp of olive oil until they loose their transparency (about 4-5 minutes max). Add tomatos and basil, and simmer 5 more minutes. Serve over rice or pasta, with a sprinkle of good fresh or shredded parmesan (the powdered stuff doesn't seem to do it). *Use scallops if cholesterol is a major concern-they are lower than shrimp in fat and cholesterol. Digest eat-lf.v096.n098 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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