Garlic Shrimp and Scallops

The boys are at best neutral towards seafood, and usually anti-seafood.  Thus, when I decided to make this recipe, and in fact double it, I expected quite a few leftover for the next few days.  With a sleek calorie count of 133 calories per serving, I figured this was just the thing for lunch this week.  Unfortunately, not a single shrimp or scallop survived the dinner.  Every single bit of it was eaten by four people in one sitting  . . . with the recipe doubled!  I served this over couscous with broccoli, but I think it might be better over pasta!  When you double it, and you will want to double it, extend the cooking time on the shrimp and scallops quite a bit.  I think it was closer to 5 minutes of saute time, although I did turn the heat down a bit too much.

Ingredients

  • 1 teaspoon olive oil
  • 5 garlic cloves, slivered (or 2 tbsp minced)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lb large shrimp, peeled,deveined
  • 1/2 lb bay scallop
  • 1/2 teaspoon paprika
  • 1/2 cup chicken broth
  • 1/2 lime, squeezed into recipe
  • 1/4 cup finely chopped fresh Italian parsley
  • salt and pepper

Directions

  1. In a large heavy skillet, heat the oil over medium heat.
  2. Add the garlic and saute until it begins to brown.
  3. Remove the garlic with a slotted spoon and set aside.
  4. Add the pepper flakes to the skillet and increase the heat to medium high.
  5. Add the garlic, shrimp, scallops, and paprika.
  6. Saute for 1-2 minutes, stirring constantly.
  7. Add the chicken broth and cook for 1 minute.
  8. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
  9. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
  10. Pour the sauce over the shrimp and scallops and serve immediately.
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