Recipe by Oxmoor House January 1995

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Recipe Summary test

cook:
2 mins
total:
2 mins
Yield:
2 appetizer servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, leaving tails intact. Bring water to a boil in a small saucepan. Add shrimp and scallops; cook 2 minutes or until shrimp turns pink. Drain well, and set aside.

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  • Combine vinegar and next 5 ingredients in a small heavy-duty, zip-top plastic bag; add shrimp and scallops. Seal bag, and shake until seafood is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  • Remove seafood from marinade, reserving marinade. Place 1/2 cup spinach on each serving plate. Arrange shrimp and scallops evenly on spinach. Drizzle with marinade.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

109 calories; calories from fat 17%; fat 2.1g; saturated fat 0.4g; protein 19.2g; carbohydrates 1.4g; cholesterol 157mg; sodium 309mg.
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