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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Something's fishy around Michelle Van Aller's kitchen and her husband isn't a bit suspicious! When I make low-fat, high taste recipes like this one featuring two kinds of salsa, he's none the wiser, she writes from Hurst, Texas. Ingredients:
3/4 cup chopped green onions |
2 garlic cloves, minced |
1 tablespoon butter |
1/2 cup white wine or chicken broth |
1-1/2 cups medium chunky salsa |
1/2 cup mild salsa |
1 can (4 ounces) chopped green chilies, drained |
1 tablespoon lime juice |
1 pound uncooked medium shrimp, peeled and deveined |
1 pound bay scallops |
5 tablespoons grated parmesan cheese |
Directions:
1. In a large nonstick skillet, saute onions and garlic in butter until tender. Add wine; simmer, uncovered, for 3 minutes.
2. Stir in both types of salsa, chilies and lime juice; cook and stir until heated through. Add shrimp and scallops; cook until shrimp turn pink and scallops are opaque. Garnish with cheese. Yield: 8 servings (6 cups).
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