Eater's Choice, the book that contains this recipe, can be purchased at Amazon or Barnes and Noble as well as many other book sellers.
2 green peppers, chopped
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine
1 teaspoon brown sugar
1/4 teaspoon freshly ground pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon salt
2 large cans (28 oz each) tomatoes, drained, juiced, and chopped
1/2 cup sliced celery
1 1/2 cups sliced mushrooms
3 tablespoons chopped parsley
1 pound bay scallops or shrimp, shelled and deveined
Saute green peppers, onion, and garlic in margarine until salt.
Add brown sugar, pepper, thyme, cayenne pepper, bay leaf, and salt and stir well.
Stir in tomatoes and cook over low heat for 30 minutes or until sauce is thick.
Add celery and mushrooms and cook for a few minutes more.
Mix in parsley and scallops or shrimp and cook for 5 to 10 minutes or until shellfish is cooked through.
Serve immediately so shellfish will not overcook.
Serve over rice.
Serves 6
Per serving: 199 total calories; 10 saturated fat calories