Scallop & Shrimp Jambalaya
Serves: 8, Preparation Time: 40 minutes
Equipment: Chef Knife, Cutting Board, Kitchen Machine “KM”, 13-inch French Skillet
- 1 medium onion, chopped KM #2 blade
- 1 large green pepper, chopped KM #2 blade
- ½ cup celery, chopped KM #2 blade
- 1 clove garlic, minced
- 1 32 ounce (290 g) can stewed tomatoes or 4 fresh tomatoes, quartered
- 1 cup (240 ml) water
- 1 cup long grain or brown rice, uncooked
- 1 bay leaf
- ½ teaspoon thyme, dried or fresh chopped
- 1 teaspoon basil, dried or fresh chopped
- ¼ teaspoon ground red pepper
- 1 pound fresh shrimp, or 12 ounce (340 g) package frozen shrimp, thawed
- ½ pound (230 g) bay scallops
In 13-inch French Skillet, sauté onions, green pepper, celery and garlic over medium heat, about 10 minutes or until tender.
Add stewed tomatoes, water, rice, bay leaf, dried thyme, basil and red pepper. Mix well, cover (close vent) and simmer over medium-low heat 15-20 minutes. Top with shrimp and scallops, cover and cook another 15-20 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 175; Fat Grams 1; Carbohydrate Grams 24; Protein Grams 18; Cholesterol mg 79; Sodium mg 783.
THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 1; Sodium Points 34; Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points 8.