Directions:
- In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.61 Kcal (1363 kJ) | ||
| Calories from fat | 167.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 29% | |
|---|---|---|---|
| Cholesterol | 56.12mg | 19% | |
| Sodium | 1209.98mg | 50% | |
| Potassium | 478.12mg | 10% | |
| Total Carbs | 24.35g | 8% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 17.83g | 36% | |
| Vitamin C | 34.1mg | 57% | |
| Iron | 1.7mg | 10% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.27 Kcal (625 kJ) | ||
| Calories from fat | 76.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 29% | |
|---|---|---|---|
| Cholesterol | 25.73mg | 19% | |
| Sodium | 554.69mg | 50% | |
| Potassium | 219.18mg | 10% | |
| Total Carbs | 11.16g | 8% | |
| Sugars | 1.26g | 11% | |
| Dietary Fiber | 1.25g | 11% | |
| Protein | 8.18g | 36% | |
| Vitamin C | 15.6mg | 57% | |
| Iron | 0.8mg | 10% | |
| Calcium | 22.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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