Shrimp And Scallops With Wine And Vegetables Recipes

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SHRIMP AND SCALLOPS IN WINE SAUCE

Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10



Shrimp and Scallops in Wine Sauce image

Steps:

  • Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
  • Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

Nutrition Facts : Calories 185, Carbohydrate 6 g, Cholesterol 125 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
2 medium green onions, sliced (2 tablespoons)
2 medium carrots, thinly sliced (1 cup)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 to 1/2 teaspoon crushed red pepper

SHRIMP AND SCALLOPS WITH WINE AND VEGETABLES

Number Of Ingredients 0



Shrimp and Scallops with Wine and Vegetables image

Steps:

  • 1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp, page 320). Cover and refrigerate.2. Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.3. Stir in shrimp and remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.NUTRITION FACTS: 1 Serving: Calories 190 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 125mg Sodium 290mg Carbohydrate 6g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 54% Vitamin C 6% Calcium 10% Iron 20% DIET EXCHANGES: 3 Lean Meat 1 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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