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The delightful flavors of
shrimp and scallops in a fresh brothy stew...
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1 tsp |
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olive oil |
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1 cup |
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thinly
sliced leek (about 1 large) |
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3 cloves |
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garlic,
minced |
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1 cup |
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dry white
wine |
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14.5 ounce |
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can
fat-free, less-sodium chicken broth |
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¾ lb |
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medium
shrimp, peeled and deveined |
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¾ lb |
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large sea
scallops, cut in half horizontally |
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2 Tbs |
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chilled
butter, cut into small pieces |
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1½ cups |
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chopped plum
tomato |
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1 Tbs |
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minced fresh
tarragon |
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1 tsp |
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grated lemon
peel |
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½ tsp |
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salt |
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½ tsp |
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black pepper |
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¼ tsp |
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ground red
pepper |
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1 |
Heat oil in a large
Dutch oven coated with cooking spray over medium heat.
Add leek and garlic; cook 4 minutes or until tender,
stirring occasionally. Add wine and broth; bring to a
simmer. Stir in shrimp and scallops; bring to a boil.
Reduce heat; simmer 3 minutes or until shrimp and
scallops are done. |
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2 |
Remove shrimp and
scallops from pan with a slotted spoon; keep warm. Bring
broth mixture to a boil; cook 4 minutes. Reduce heat to
low. Add butter, stirring constantly with a whisk. Stir
in chopped tomato and remaining ingredients. |
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3 |
Divide shrimp and
scallops evenly among 4 soup bowls; spoon ¾ cup broth
mixture into each bowl. |
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Servings:
4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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301.84 |
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Calories From Fat (28%) |
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83.38 |
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% Daily Value |
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Total Fat
9.33g |
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14% |
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Saturated Fat 4.22g |
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21% |
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Cholesterol
172.61mg |
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58% |
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Sodium
727.48mg |
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30% |
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Potassium
754.21mg |
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22% |
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Carbohydrates
10.14g |
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3% |
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Dietary Fiber 1.63g |
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7% |
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Sugar 2.41g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.50g |
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Protein
33.73g |
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67% |
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Recipe Source |
| Cooking
Light |