|
1 teaspoon Olive Oil
2 Tablespoon Slivered Garlic
1/2 teaspoon Crushed Red Pepper Flakes
1/2 lb Shrimp, peeled, deveined
1/2 lb Bay Scallops
1/2 teaspoon Paprika
4 Tablespoon Chicken Broth
1 teaspoon Fresh Lime Juice
1/2 cup Finely chopped fresh Italian Parsley
Salt and Pepper
|
|
|
In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add 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 warm. Add 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.
|
