Basil/tomato shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; peeled and deveined (or 1 pound of scallops; rinsed) (up to) |
| 3 | Cloves garlic; chopped | |
| 2 | tablespoons | Fresh basil; -or- |
| 1 | tablespoon | Dried |
| 1½ | cup | Chopped fresh tomatos (roma or plum are best) |
| Olive oil | ||
Directions
From: FRITZ@...
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.
Digest eat-lf.v096.n098
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .