Shrimp and Pineapple Sauté

By marck

A tasty Weight Watchers recipe. 3 pts. per serving, but this doesn't count the rice you should probably put the sauté over. (The recipe recommends brown rice, for which you should add 2 points, but I'd probably prefer white rice, so add 3 points for that.)

Ingredients

• 1 lb. peeled and deveined large shrimp
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 Tbsp canola oil
• 3 garlic cloves, minced
• 1 Tbsp grated, peeled fresh ginger
• 2 C cut-up peeled and cored fresh pineapple
• 1 large red bell pepper, seeded and sliced
• 3 scallions, cut into 1-inch pieces
• 2 tsp fresh lime juice

Preparation

Step 1

1. Sprinkle the shrimp with 1/4 tsp of the salt and 1/8 tsp of the ground pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until opaque in the center, about 1-1/2 minutes on each side. Transfer to a plate; set aside.

2. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the garlic and ginger; cook, stirring constantly, just until fragrant, about 30 seconds. Add the pineapple and cook, stirring occasionally, until softened., about 2 minutes. Add the bell pepper and cook until it is crisp-tender and the pineapple is lightly browned, 3-4 minutes. Add the shrimp, scallions, lime juice, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of ground pepper. Cook, stirring occasionally, until heated through, about 2 minutes. Serve at once.