Shrimp with Zucchini and Tomatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.
Ingredients
4 tablespoons extra-virgin olive oil
1 1/4 pounds baby zucchini (about 36), cut into 1/2-inch-thick rounds
8 ripe plum tomatoes, peeled, seeded, chopped
1 1/2 teaspoons minced fresh rosemary
36 uncooked large shrimp, peeled, deveined
Fresh rosemary sprigs
Instructions
Heat 2 tablespoons oil in large skillet over medium-low heat. Add zucchini; sauté until almost tender, about 3 minutes. Stir in tomatoes and minced rosemary. Sauté until zucchini are tender, about 2 minutes longer. Season with salt and pepper.
Meanwhile, cook shrimp in large pot of boiling salted water until opaque in center, about 4 minutes. Drain shrimp. Spoon zucchini mixture onto plates. Top with shrimp. Drizzle 1 teaspoon oil over each serving. Garnish with rosemary sprigs and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment