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

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