Shrimp and Scallops Veracruz (Ww) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving! Ingredients:
1/2 lb shrimp, shelled and de-veined |
1/2 lb scallops |
1/2 lime, juice only |
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano (or 2 teaspoons fresh oregano) |
2 cups canned tomatoes (15 ounce can) |
2/3 cup jalapeno-stuffed green olives, quartered |
1 serrano chili pepper, seeded and chopped |
Directions:
1. In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
2. In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
3. Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
4. Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).
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