quick shrimp and scallop chowder
- Number of Servings: 4
Ingredients
1 tbs olive oil1 onion chopped1 cup peeled slice carrots1 cup sliced celery1 28 oz can diced tomatoes2 cups chicken broth1 medium zucchini1 tbs parsley or 1/4 cup fresh1 pkg 340 grams shrimp and scallop medley
In a large sauce pan saute onion,carrot,and celery in oil for 5 minutes.
Add tomatoes, broth, zucchini, and parsley. Bring to a boil and then cover and simmer for 5 minutes.
Add shrimp and scallops and cover and simmer for an additional 4-5 minutes until shrimp is pink and scallops are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user JANCOWIE.
Add tomatoes, broth, zucchini, and parsley. Bring to a boil and then cover and simmer for 5 minutes.
Add shrimp and scallops and cover and simmer for an additional 4-5 minutes until shrimp is pink and scallops are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user JANCOWIE.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 4.3 g
- Cholesterol: 147.2 mg
- Sodium: 1,072.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.1 g
- Protein: 11.5 g
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