From Paulette Vickery's Recipe Collection

WW: SHRIMP WITH VEGETABLES AND RICE

fish, main dish, vegetables

1 tablespoon olive oil
2 each onions, chopped
3 teaspoon minced garlic, in a jar
1 lb shrimp
3 each zucchini sliced
1 cup chicken broth
1 tablespoon dried oregano
1/2 teaspoon black pepper
4 cup hot cooked rice
2 each tomatoes in wedges
2 tablespoon parmisan cheese

Heat oil in a large nonstick skillet. Add onions and garlic, and cook until vegetables are tender, about 5 minutes. Add shrimp, zucchini, broth, oregano, and pepper. Bring to a boil. Reduce the heat and simmer uncovered until shrimp turn pink, 3-5 minutes. Stir in the rice or farfel and tomatoes, and cook until heated through, 2-3 minutes. Serve sprinkled with the cheese. Per serving: calories 406, total fat 9 G, saturated fat 2 G, cholesterol 135 MG, sodium 269 MG, carbohydrate 54 G, fiber 5 G, protein 30 G, calcium 186 MG, points 8.

Yield: 4 servings



NYC Nutrilink:

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