Ww Tomato-shrimp Saute Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 1/2 tsp olive oil,
1 1/2 cup: Zucchini, diced
2 Cloves: garlic, minced
1/2 cup: Roasted red pepper, sliced/drained
1/8 tsp: Red pepper flakes,
48 medium: Shrimp, shelled/deveined
1 1/2 tsp: Dried thyme,
1/2 tsp: Freshly ground black pepper,
1/4 tsp: Salt,
4 small: Plum tomatoes, sliced
5 small: Pitted black olives, sliced
Directions:
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. Bobbies Notes: We really enjoyed this
dish. Very flavorful.
Recipe by: Weight Watchers Recipe Card Posted to Digest eat-lf.v097.n097 by
Roberta Banghart on Apr 10, 1997
Source from luhu.jp
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. Bobbies Notes: We really enjoyed this
dish. Very flavorful.
Recipe by: Weight Watchers Recipe Card Posted to Digest eat-lf.v097.n097 by
Roberta Banghart
Source from luhu.jp