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Ingredients
- 1 tsp Extra virgin olive oil
- 2 Tbsp. Slivered garlic
- 1/2 tsp Crushed red pepper flakes
- 1/2 lb Lg shrimp, peeled, deveined
- 1/2 lb Bay scallops
- 1/2 tsp Paprika
- 4 Tbsp. Chicken broth
- 1 tsp Fresh lime juice
- 1/2 c. Finely minced fresh italian parsley Salt and pepper
Directions
- In a large heavy skillet, heat the oil over medium heat. Add in the garlic and saute/fry till it begins to brown. Remove the garlic with a slotted spoon and set aside. Add in the pepper flakes to the skillet and increase the heat to medium high. Add in the garlic, shrimp, scallops, and paprika. Saute/fry for 1-2 min, stirring constantly. Add in the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep hot. Add in the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 23 | 18% |
| Total Fat 2.61g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 199mg | 8% |
| Potassium 322mg | 9% |
| Total Carbs 3.41g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.1g | 0% |
| Protein 21.46g | 34% |
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