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: FRITZ@QHORSE.STX.COM
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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!