Yield: 4 Servings
|1 pounds||Shrimp; peeled and deveined (or 1 pound of scallops; rinsed) (up to)|
|3 \N||Cloves garlic; chopped|
|2 tablespoons||Fresh basil; -or-|
|1½ cup||Chopped fresh tomatos (roma or plum are best)|
|\N \N||Olive oil|
Date: Tue, 16 Jul 1996 8:12:45 -0400 (EDT) Saute the shrimp (or scallops) with garlic in 1 or 2 tsp of olive oil until they loose their transparency (about 4-5 minutes max). Add tomatos and basil, and simmer 5 more minutes. Serve over rice or pasta, with a sprinkle of good fresh or shredded parmesan (the powdered stuff doesn't seem to do it).
*Use scallops if cholesterol is a major concern-they are lower than shrimp in fat and cholesterol.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .