SautÃed Shrimp And Zucchini Ww 4 Pointsplus Recipes

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MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI



Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 16

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

  • In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
  • Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
  • In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
  • Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
  • Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
  • Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

SIMPLE SHRIMP AND ZUCCHINI SAUTE



Simple Shrimp And Zucchini Saute image

Make and share this Simple Shrimp And Zucchini Saute recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 1/2 lbs shrimp, peeled and cleaned
1 small zucchini, cubed
1 firm tomatoes, peeled and diced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 tablespoon grated parmesan cheese

Steps:

  • Melt butter in non-stick skillet on med-hi heat.
  • Add shrimp; saute 1 minute.
  • Add zucchini, saute 2 minutes.
  • Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes.
  • Transfer to plate; sprinkle with parmesan.

SAUTéED SHRIMP AND MUSHROOM PASTA



Sautéed Shrimp and Mushroom Pasta image

Loaded with mushroom flavor! To make this dish even better, drizzle a little olive oil and grate some fresh parmesan on top. Yum!

Provided by Simply Fresh Cooking

Categories     One Dish Meal

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

4 ounces whole wheat linguine (1/4 of a 1 pound package)
1/2 cup low sodium vegetable broth
8 ounces mushrooms, roughly chopped
2 garlic cloves, finely minced
3/4-1 lb raw shrimp, peeled and deveined (if using pre-cooked shrimp use 8-10 ounces)
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chives, chopped

Steps:

  • Boil pasta according to package directions. Set aside.
  • Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.

Nutrition Facts : Calories 402.3, Fat 8.7, SaturatedFat 4.1, Cholesterol 230.1, Sodium 1558.3, Carbohydrate 49.5, Fiber 1.4, Sugar 2.4, Protein 35.5

SAUTéED SHRIMP AND ZUCCHINI - WW 4 POINTSPLUS



Sautéed Shrimp and Zucchini - Ww 4 Pointsplus image

Based on a recipe from www.weightwatchers.com. It says, "Keep a bag of large frozen shrimp on hand for this quick and easy meal. The juices from the tomatoes add a wonderful flavor to the sauce." You can also try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). I recommend grating some lemon zest over top and/or sprinkle with fresh lemon juice. I serve this over Tofu Shirataki Spaghetti shaped noodles.

Provided by mersaydees

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil, divided
1 medium zucchini, sliced 1/4-inch thick
1 lb shrimp, large-size, peeled and deveined
1 cup grape tomatoes, cut in half
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground (to taste)
1 1/2 teaspoons garlic, minced
1/4 cup water
1 lemon, optional for zesting and juicing

Steps:

  • In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
  • Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
  • Return zucchini to skillet; toss to combine and serve. Yields about 1 ¼ cups per serving.

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