Shrimp Piquante

• 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

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

butter, onion, green pepper, red pepper, celery, clove garlic, chicken broth, tomato paste, brown sugar, cayenne pepper, ground pepper, shrimp, rice, bay scallops, unbleached white flour, garlic, olive oil, snow peas, red pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436568 (may not work)