I love seafood but it’s not something I want to eat all the time. I’m not sure why as it is so easy and quick to cook. You also don’t need a lot ingredients to achieve a good flavor.
When I saw this on Weight Watchers I knew I wanted to give it a try. Anything I can pair with zucchini is a must-try in my book. And this recipe called for so few recipes that I knew I would love it. When it came time to make the dish, I didn’t have any tomatoes on hand. The only thing I had was my staple canned Rotel tomatoes. I was, as is my standard, a little heavy with the pepper — with that and the Rotel it was very spicy. It worked out great though and even got a second helping from my mother.
Sautéed Shrimp and Zucchini (recipe adapted from Weight Watchers)
1 Tbsp olive oil, extra-virgin, divided
2 medium zucchini, cut into 1/4-inch slices
1 pound(s) shrimp, large-size, peeled and deveined
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
1/2 c Rotel tomatoes
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, garlic, salt and pepper; sauté until shrimp are cooked through and tomatoes are softened, about 3-5 minutes. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.
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