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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Reprinted from Home for the Holidays. A rich sauce you won't believe is low in fat! A lot of great colour in this delicious sauce. Serve over pasta. Ingredients:
1/2 lb medium shrimp, peeled and deveined (about 15) |
1/2 lb sea scallops |
1/2 cup water |
1/4 cup white wine (or alcohol-free, or sherry) |
1 teaspoon seafood instant bouillon granules (or chicken) |
1 garlic clove, minced (or 1/4 teaspoon powder) |
1 small zucchini, diced |
2 cups small broccoli florets |
1 cup sliced fresh mushrooms |
1/2 cup diced red pepper |
2 green onions, sliced |
basil pesto |
1 (13 1/2 ounce) can skim evaporated milk |
3 tablespoons all-purpose flour |
Directions:
1. Combine first 5 ingredients in medium saucepan on medium-high. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 3 minutes until shrimp is pink. Do not drain. Remove seafood to small bowl using slotted spoon. Cover. Keep warm.
2. Add garlic, zucchini, broccoli and mushrooms to liquid in saucepan. Bring to a boil. Reduce heat to medium. Cover. Simmer for 3 minutes.
3. Add red pepper, green onion, tomato and pesto. Bring to a boil. Reduce heat. Cover. Simmer for 3 minutes.
4. Stir evaporated milk into flour in small bowl until smooth. Stir into vegetable mixture until boiling and thickened. Gently stir in shrimp and scallops until heated through.
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