0
(0)
CATEGORY CUISINE TAG YIELD
Healthwise, Main dishes, Shrimp, Stir fry, Tomatoes 4 Servings

INGREDIENTS

1 tb Plus 1/2 tsp olive oil
1 1/2 c Zucchini, diced
2 Cloves garlic, minced
1/2 c Roasted red pepper, sliced/drained
1/8 ts Red pepper flakes
48 md Shrimp, shelled/deveined
1 1/2 ts Dried thyme
1/2 ts Freshly ground black pepper
1/4 ts Salt
4 sm Plum tomatoes, sliced
5 sm Pitted black olives, sliced

INSTRUCTIONS

In a large nonstick skillet, over Medium-high heat, warm 1 1/2 tsp. of the
oil until hot but not smoking. Add the zucchini and garlic, and saute until
golden, about 4 minutes. Add the roasted red pepper and the red pepper
flakes and cook for 1 minute. Add the remaining 2 tsps. oil, the shrimp,
thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally,
until the shrimp turn pink and are barely cooked, 3-6 minutes. Gently stir
in tomatoes and olives and cook until the shrimp are opaque throughout and
the tomatoes are heated through, about 2 minutes. Per 12 shrimp plus
vegetables: 1 fat, 2 protein, 1 1/2 vegetables Per serving; 182 calories,
24 grams protein, 6 grams fat, 6 grams carbohydrate, 172 mg. cholesterol,
344 mg. sodium. MC formatting by bobbi744@sojourn.com
Serving Ideas : We served this with brown rice.
NOTES : Do Ahead Steps: The vegetables can be prepared and the shrimp
shelled and deveined in advance. Bobbie's Notes: We really enjoyed this
dish. Very flavorful.
Recipe by: Weight Watchers Recipe Card Posted to Digest eat-lf.v097.n097 by
Roberta Banghart <bobbi744@sojourn.com> on Apr 10, 1997

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?