| 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
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