Spanish Shrimp & Scallop Saute

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  • Makes: 4 servings
  • Serving Size: 1 cup seafood mixture and 1/2 cup rice
  • Makes: about 4 cups seafood mixture
  • Start to Finish: 25 mins

Spanish Shrimp & Scallop Saute

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Directions

  1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels. Set aside.
  2. In a large resealable plastic bag combine the flour, paprika, 1/4 teaspoon of the salt, the sugar, black pepper, and cayenne pepper. Seal bag; shake to combine. Add shrimp and scallops to the bag Seal bag; shake to coat shrimp and scallops. Set aside.
  3. Melt 1 tablespoons of butter in a large nonstick skillet over medium-high heat. Add garlic and the remaining 1/4 teaspoon salt; cook and stir for 30 seconds. Add shrimp and scallops to the pan in an even layer; cook for 2 minutes. Stir in tomatoes, broth, vermouth, and lemon juice; cook for 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 tablespoon butter, the parsley, and chives.
  4. Serve in shallow bowls with hot cooked brown rice.
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Nutrition Facts (Spanish Shrimp & Scallop Saute)

  • Per serving:
  • 300 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 115 mg chol. ,
  • 693 mg sodium ,
  • 31 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 22 g pro.
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