Shrimp and Scallop Stew
10 ounces fresh or frozen medium shrimp in shells
Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and scallops; pat dry.
In a large saucepan, cook onion and garlic in hot oil until tender. Stir in cumin, cinnamon and red pepper; cook and stir for 1 minute. Stir in broth, tomatoes, salt, and saffron. Bring to a boil; add shrimp and scallops. Return to boiling; reduce heat. Simmer, covered about 5 minutes. If desired. garnish with snipped parsley.
COOK'S NOTE: If sensitive to heat, lower red pepper to 1/8 teaspoon.
Per Serving: 240 Calories; 6g Fat (24.4% calories from fat); 1g Saturated Fat; 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 750mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007