Basil/tomato shrimp

Yield: 4 Servings

Measure Ingredient
1 pounds Shrimp; peeled and deveined (or 1 pound of scallops; rinsed) (up to)
3 \N Cloves garlic; chopped
2 tablespoons Fresh basil; -or-
1 tablespoon Dried
1½ cup Chopped fresh tomatos (roma or plum are best)
\N \N Olive oil

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, .

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