Sautéed Shrimp and Zucchini – Ww 4 Pointsplus |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Based on a recipe from . It says, “Keep a bag of large frozen shrimp on hand for this quick and easy meal. The juices from the tomatoes add a wonderful flavor to the sauce.” You can also try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). I recommend grating some lemon zest over top and/or sprinkle with fresh lemon juice. I serve this over Tofu Shirataki Spaghetti shaped noodles. Ingredients:
1 tablespoon extra virgin olive oil, divided |
1 medium zucchini, sliced 1/4-inch thick |
1 lb shrimp, large-size, peeled and deveined |
1 cup grape tomatoes, cut in half |
1/2 teaspoon dried oregano |
1/2 teaspoon table salt |
1/4 teaspoon black pepper, freshly ground (to taste) |
1 1/2 teaspoons garlic, minced |
1/4 cup water |
1 lemon, optional for zesting and juicing |
Directions:
1. In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
2. Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
3. Return zucchini to skillet; toss to combine and serve. Yields about 1 1/4 cups per serving.
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