| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Italian |
Low-fat, Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 2 |
tb |
Slivered garlic |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1/2 |
lb |
Lg shrimp, peeled, deveined |
| 1/2 |
lb |
Bay scallops |
| 1/2 |
ts |
Paprika |
| 4 |
tb |
Chicken broth |
| 1 |
ts |
Fresh lime juice |
| 1/2 |
c |
Finely chopped fresh italian parsley |
|
|
Salt and pepper |
INSTRUCTIONS
In a large heavy skillet, heat the oil over medium heat. Add the garlic and
saute until it begins to brown. Remove the garlic with a slotted spoon and
set aside. Add the pepper flakes to the skillet and increase the heat to
medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2
minutes, stirring constantly. Add the chicken broth and cook for 1 minute.
Remove the shrimp and scallops with a slotted spoon, place on a platter;
set aside and keep warm. Add the lime juice, parsley, and salt and pepper
to taste to the pan and just heat through. Pour the sauce over the shrimp
and scallops and serve immediately.
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