Prep 45 mins
Cook 15 mins
Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving!
- 226.79 g shrimp, shelled and de-veined
- 226.79 g scallops
- 1 lime, juice only
- 14.79 ml olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4.92 ml dried oregano (or 2 teaspoons fresh oregano)
- 473.18 ml canned tomatoes (15 ounce can)
- 158.51 ml jalapeno-stuffed green olives, quartered
- 1 serrano chili pepper, seeded and chopped
- In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
- In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
- Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
- Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).
Va-Va-Voom! Just the right spice and piquancy. Couldn't find a serrano chili pepper, so used 1 medium jalapeno. Made for Rookie Recipe Tag.
Well, I suspect that I deleted the 'Veracruz' from this recipe in that I substituted pimento-stuffed green olives for the jalapeno ones, & used green chilies instead of the serrano chili pepper! Way too much head for the likes of us, but with a combo of nice shrimp & very tender scallops, we had a wonderful seafood dinner! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]