Shrimp with Zucchini and Tomatoes Weight Watchers Shrimp with Zucchini and Tomatoes ~ 3 points per serving Click Share to SAVE recipe Ingredients 1 tbsp. olive oil, extra-virgin, divided 2 medium-small zucchinis, cut 1/4 thick 12oz. medium sized shrimp (peeled and deveined, cut tails off if desired) 1 cup cherry tomatoes, cut in half (I love Nature Sweet) 1/2 tsp. dried oregano 1/2 tsp. ground black pepper, or to taste 1/2 tsp. salt 2 cloves of garlic, minced 1/4 cup water Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon. Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. NOTE: If you have a lot of liquid in the bottom of your pan you can add a little flour, turn up the heat to a boil then reduce heat and let it simmer until thickened. Add thickened sauce before serving for more flavor. Serves 4. Weight Watchers Points (per serving): 3 By using the smaller shrimp you will get more and make your plate appear fuller. For more recipes, weight loss tips, and more, like our page facebook/LivingHealthierTogether
Posted on: Mon, 17 Nov 2014 04:58:30 +0000
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