| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood -, Entrees | 4 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 2 | tb | Garlic; slivered |
| 1/2 | ts | Crushed red pepper; flaked |
| 1/2 | lb | Shrimp; peeled |
| 1/2 | lb | Bay scallops |
| 1/2 | ts | Paprika |
| 4 | tb | Chicken broth; fat free |
| 1 | ts | Lime juice; fresh |
| 1/2 | c | Fresh parsley; chopped |
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 red 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 and parsley and just warm through. Pour the sauce over the shrimp and scallops and serve immediately. Serving Ideas : Is very good served over angel hair pasta Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon <jouet@mindspring.com> on Jan 06, 1998
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