| 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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