Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp & Scallop Scampi
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- #71531
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound large shrimp
1/2 pound sea scallops
2 tablespoons butter
1 clove garlic
1/4 teaspoon salt
1 small tomato, diced
1 teaspoon chopped parsley
directions
Shell and devein shrimp, then rinse with running cold water. Rinse scallops and pat dry.
In 10" skillet over medium heat, in hot butter, cook garlic 2 minutes, stirring occasionally. Increase heat to high and add shrimp, scallops, and salt. Cook for 4 to 5 minutes until shrimp turns pink and scallops are tender. Add tomato and heat through.
To serve, spoon shrimp mixture onto warm platter. Garnish with parsley sprigs.
added by
angelchef
nutrition data
169 calories, 7 grams fat, 3 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
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