Jane's Favorite Tested Recipes
03/05/2007
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
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
Please E-mail comments or questions for Jane
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Shrimp and Zucchini Oven Rice
| 1 ˝ TBSP olive oil |
| 2 cups sliced zucchini (about 2 small ones) |
| ˝ lb. frozen large shrimp, thawed |
| 1 cup (part of a 14.5 oz. can) Italian stewed tomatoes, undrained |
| 2 TBSP Kraft Zesty Italian Dressing |
| Optional: garlic salt, oregano |
| ˝ cup feta cheese crumbles |
| 1 cup prepared brown Minute Rice |
Fix rice according to package directions and set aside.
Heat the olive oil on medium high and sauté the zucchini until a bit browned. Add the shrimp and sauté until pink, stirring occasionally. Stir in tomatoes and dressing. Cook on low until heated through.
Place rice on two plates. Top with shrimp mixture. Top with feta cheese. Serves two.
NOTE: This was in the 2006 Holiday Kraft magazine. It called for using diced tomatoes and Sun-Dried Tomato Vinaigrette Dressing. I prefer the flavor of the Italian stewed tomatoes and Zesty Italian dressing, so I made those two changes. I did dump the stewed tomatoes into a large bowl and cut them into small pieces, tho, but that is personal preference. It did not call for any other seasonings. I did sprinkle the zucchini with garlic salt and next time I’ll add oregano also, just sprinkling it, not measuring. I used 18 frozen shrimp from my two pound bag I buy at Sams. It was a perfect amount for the two of us for dinner.