Shrimp with Zucchini and Tomatoes-Weight Watchers Weekly

By amaliana

4PP
Keep a bag of large, frozen shrimp on hand for this quick and easy sauteed meal. The juices from the tomatoes add a wonderful flavor to the sauce.
1 1/4 cups per serving

Ingredients

• 1tablespoon1 tablespoon extra-virgin olive oil, divided
• 1medium1 medium zucchini, cut into 1/4-inch slices
• 1pound1 pound uncooked large shrimp, peeled and deveined
• 1cup1 cup grape tomatoes, cut in half
• 1/2teaspoon1/2 teaspoon dried oregano
• 1/2teaspoon1/2 teaspoon table salt
• 1/4teaspoon1/4 teaspoon freshly ground black pepper, or to taste
• 1 1/2teaspoons1 1/2 teaspoons minced garlic
• 1/4cup1/4 cup water

Details

Preparation time 8mins
Cooking time 10mins

Preparation

Step 1

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; saute 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; saute until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet;toss and serve.

NOTES:
Try this with fresh basil instead of, or in addition to, the oregano(just stir it in right at the end). Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.