Serves: 4
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 Vegetable
From "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.
This Shrimp and Scallops with Wine and Vegetables recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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