Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Shrimp with Succotash
|
1 ½ teaspoons olive oil |
|
1 pound medium shrimp peeled and deveined |
|
1 small onion, chopped |
|
1 (10 oz) package frozen succotash |
|
1 (14.5 oz) can petite diced tomatoes, drained |
|
½ teaspoon salt |
|
¼ teaspoon pepper |
|
12 large fresh basil leaves, thinly sliced |
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add the shrimp and cook about 2 minutes per side. Transfer to medium bowl and keep warm.
Add the remaining ½ teaspoon oil, onion, succotash, tomatoes, salt, and pepper to the skillet. Cook, stirring, until the onion softens, about 4 minutes. Return the shrimp to the skillet along with the basil. Cook, stirring until heated through, about a minute.
NOTE: This is in the "Weight Watchers in 20 minutes" cookbook. I only used ½ lb. of shrimp, as I wasn’t sure we’d like it (we did). I have enough vegetables left over for another meal, so I’ll just cook more shrimp to go with it. Next time, tho, I’ll probably serve it over brown rice and probably will use Rotel tomatoes to give it a bit more ‘kick.’ It is 3 points and they said a serving is ‘about 1 ½ cups’. I must admit I am used to using 1-2 TBSP olive oil, and with the 1 teaspoon, the shrimp did stick to my skillet (Calphalon, hard anodized), but I didn’t add more olive oil.