Shrimp with Zucchini and Tomatoes - 6g Carbs, 1g Fiber, 4g Sugar
From: www.yummly.co - adapted from Weightwatchers.com
1 Tbsp olive oil, extra-virgin, divided
2 medium-small zucchinis, cut 1/4" thick
12 oz. 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 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; saute 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; saute, 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.
Nutrition per Serving: 150 Calories, 45 Calories from Fat, 5g Fat, 0g Saturated Fat, 130mg Cholesterol, 430mg Sodium, 520mg Potassium, 6g Carbs, 1g Fiber, 4g Sugars, 18g Protein
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