Shrimp Piquante - cooking recipe

Ingredients

2 Tbsp. butter
1 c. chopped onion
1 medium green pepper, chopped
1 medium red pepper, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 (14 1/2 oz.) can chicken broth
2 Tbsp. tomato paste
1 Tbsp. brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. ground pepper
1 lb. shrimp, shelled and deveined
3 c. hot, cooked rice
1 lb. bay scallops
1/4 c. unbleached white flour
3 cloves garlic, minced
3 Tbsp. olive oil
2 c. snow peas (about 1/2 lb.)
2 c. sliced red pepper
1 c. sliced mushrooms

Preparation

Rinse scallops and dry with a paper towel.
Roll scallops in flour.
In a wok or large skillet, saute scallops and garlic in olive oil until tender (about 5 to 10 minutes).
Add snow peas, red peppers and mushrooms and mix until heated through.
Serve over rice.
Serves 5.
Per serving: 214 total calories and 13 saturated fat calories.