Shrimp & Scallop Scampi
A delightfully good shrimp and scallop scampi over brown rice.
4 tbsps margarine
1 cup minute brown rice
3 3/4 oz cooked shrimp
3 3/4 oz cooked scallops
5 <span class="measurestring" title="fl oz (no ice)">fl oz</span> dry table wine
3 1/3 tbsps minced garlic
1 tsp ground ginger
1 tbsp olive oil
1/2 cup sliced onion
1/4 cup chopped scallions
3/4 cup parsley
3 cups chopped or sliced roma tomatoes
Sauté olive oil, minced garlic, ground ginger until garlic is slightly brown, add onions until tender.
Add shrimp and scallops until mostly cooked (shrimp will be pink), about 3-5 minutes.
Add in your diced tomatoes, and wine. Cook for a few minutes (until the alcohol has been cooked out).
Add in your margarine (like Brummel & Brown) unmelted.
Add in your parsley. Once your "butter" has mixed through, you're done.
Serve on top of 1/2 cup of brown rice.
Note: you can serve this dish with some steamed vegetables.
in 1 serving of Shrimp & Scallop Scampi.
, 42% carbs, 20% protein.
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