Shrimp and Scallops Veracruz

PREP  15 MIN COOK 15 MIN SERVES 4

1/2 lb shelled and deveined large shrimp

1/2 lb sea scallops

Juice of 1/2 large lime

1 Tbsp extra-virgin oilve oil

1 chopped onion

3 minced garlic cloves

2 tsp minced fresh oregano

1 3/4 cup canned no-salt-added crushed tomatoes (from 28-oz can)

2/3 cup pitted and quartered picholine olives

2 Tbsp chopped pickled jalapeños

1 Tbsp picking juice

1. Combine shrimp, scallops, lime juice and salt in medium nonreactive bowl. Cover and chill 30 minutes.

2. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and oregano; cook, stirring, until fragrant, about 45 seconds. 

Add crushed tomatoes, olives, and pickled jalapeños and picking juice; bring just to boil, stirring, about 2 minutes.

3. Stir in shrimp and scallop mixture. Reduce heat and simmer, covered, until seafood is just opaque in center, about 7 minutes. 

PER SERVING (ABOUT 3/4 CUP): 169 CAL, 8 G TOTAL FAT, 1 G SAT FAT, 0 G TRANS FAT, 96 MG CHOL, 758 MG SOD, 9 G TOTAL CARB, 4 G TOTAL SUGAR, 2 FIB, 17 G PROT, 107 CALC.

PointsPlus Value: 4

Meh, this wasn't a favorite. My spouse and I both agreed that the olives and jalapeños combined add somewhat of a unique combination with the sauce. Had a 'kick' on the spiciness-level but again the olives threw me off.

We found that, cause we're used to tasting the sweetness from the scallop - this recipe didn't provide the flavours we had been expecting; again this is a different recipe and we're not accustomed to this type of taste-combination. 

For all you sea food lovers out there this might be more along your lines for favorite.