Shrimp or Scallops Provencal
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large, or scallops |
|
| ½ | Lactantia |
garlic butter
|
* |
| 1 | each |
sweet red bell peppers
sweet, deribbed |
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large, or scallops |
|
| 0.5 | Lactantia |
garlic butter
|
* |
| 1 | each |
sweet red bell peppers
sweet, deribbed |
|
| 2 | each |
scallions, spring or green onions
|
|
| 5 | ml |
lemon juice
|
|
Directions
Peel and devein shrimp.
Rinse and pat dry with paper towl.
Melt garlic in large fry pan.
Add shrimp and red pepper strips: and stir-fry over medium heat about 5 minutes or until shrimp is cooked.
Stir in green onion and lemon juice.
Serve with steamed rice. Scallops can be substitued for shrimp.
