1 tsp. olive oil
2 tbsp. slivered garlic
1/2 tsp. crushed red pepper flakes
1/2 pound large shrimp, peeled and deveined
1/2 pound bay scallops
1/2 tsp. paprika
4 tbsp. reduced-fat
en broth (homemade is best)
1 tsp. fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and freshly ground black pepper
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 to 2 minutes, stirring
constantly. Add the
en 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 warm
through. Pour the sauce over the shrimp and scallops and serve
immediately.
Serves 4: 137 calories, 5 g. carbohydrates, 22 g. protein,
105 mg. cholesterol, and 3 g. fat per serving
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