Hot Dish: Shrimp with Zucchini and Tomatoes

Good morning, TGIF! Here in the US it'll be a long weekend for most of us as we'll be honoring Martin Luther King on Monday.  Beren is also off today, yippee! We have a ton of household projects to complete but I'm sure we'll also manage to squeeze in a little bit of fun.

Since we've been back "home" at the South FL house, I've been clearing out the pantry & freezer, trying to use up food that's accumulated in our absence.  (Even though Kali and Jesus live here as well, they don't have the time to cook as much as I do).  Last night I made a Shepherdless Pie which, while tasty, wasn't actually a recipe worthy of sharing here.  Tonight, though, I'm looking forward to serving this shrimp dish.  Chock full of veggies, protein, and lacking the "white stuff," it's a perfect fit for my new year's Way of Eating.

Shrimp with Zucchini and Tomatoes

Weight Watchers Recipe

4PointsPlus Value

Prep time:  8 min

Cook time:  10 min

Serves: 4

Keep a bag of large frozen shrimp on hand for this quick and easy sautéed meal. The juices from the tomatoes add a wonderful flavor to the sauce.

Ingredients 1 Tbsp olive oil, extra-virgin, divided      1 medium uncooked zucchini, cut into 1/4-inch slices      1 pound(s) uncooked shrimp, large-size, peeled and deveined      1 cup(s) grape tomatoes, cut in half    1/2 tsp dried oregano    1/2 tsp table salt    1/4 tsp black pepper, freshly ground, or to taste    1 1/2 tsp minced garlic    1/4 cup(s) water    Instructions 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. Yields about 1 1/4 cups per serving. Notes Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.

  Enjoy!

Have a Beauty-Full Day,