Ww tomato-shrimp saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1/2 tsp olive oil |
| 1½ | cup | Zucchini, diced |
| 2 | Cloves garlic, minced | |
| ½ | cup | Roasted red pepper, sliced/drained |
| ⅛ | teaspoon | Red pepper flakes |
| 48 | mediums | Shrimp, shelled/deveined |
| 1½ | teaspoon | Dried thyme |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| 4 | smalls | Plum tomatoes, sliced |
| 5 | smalls | Pitted black olives, sliced |
Directions
In a large nonstick skillet, over Medium-high heat, warm 1½ 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 ½ vegetables Per serving; 182 calories, 24 grams protein, 6 grams fat, 6 grams carbohydrate, 172 mg. cholesterol, 344 mg. sodium. MC formatting by bobbi744@...
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@...> on Apr 10, 1997