Sizzled Shrimp W/ Tomatoes WW

[sass91331]

Sizzled Shrimp with Tomatoes WW 3P

Posted By: Barbo <[e-mail]> (205.188.116.148)
Date: Tuesday, 10 August 2004, at 5:45 p.m.

Sizzled Shrimp with Tomatoes

Points Per serving 3 ( per recipe instructions without any of my modifications)

2 tsp olive oil
1 lb lg shrimp, uncooked, peeled and deveined
2 tbsp finely chopped oil packed sun dried tomatoes
1 med red onion chopped ( I used � a red onion)
1 cup fresh corn kernels - about 2 medium ears corn
4 cloves garlic minced ( I used a heaping tablespoon of chopped garlic from a jar)
3 medium ripe tomatoes, chopped and deseeded and juiced ( I used only one medium fresh tomato)
1 bag fresh baby spinach already washed ( I added this one)
1 package sliced button mushrooms ( I added this one too!)
� tsp salt
� tsp black pepper
� cup torn fresh basil leaves
� cup snipped fresh chives

1. Heat 1 tsp of the oil in large nonstick skillet over med high heat. When hot, add shrimp and sizzle for one minute or until opaque but not cooked through. Transfer to small bowl.

2. Add remaining tsp oil to skillet along with sun dried tomatoes, onion, corn, and mushrooms. Saute 6 minutes to brown onion and corn. Stir in garlic, fresh tomatoe(s), and bag of spinach. Cover with lid until spinach wilts about 2 minutes. Remove cover, and stir in shrimp and simmer 1 or 2 minutes more until shrimp is are cooked through.

3. Season with salt and pepper. Stir in basil and chives and serve.

Calories (without my changes) 190
Fat 4.5 grams
Fiber 4 grams

Serves 4

I served it over Uncle Bens brown rice. Dessert was � cup RF vanilla ice cream with fresh berries processed into a sauce, warmed, and poured over.