Isaacs' Home Recipes Main MainDish Recipes Shrimp Picadillo

Shrimp Picadillo

1/2 lb medium shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 zucchini, diced
1 onion, finely chopped
2 garlic cloves, minced
1 (14-1/2 oz) can Mexican-style stewed tomatoes
1/4 cup water
8 pitted green olives, halved
1 (8-1/2 oz) packaeg Santa Fe-style cooked whole-grain rice medley
2 Tbsp chopped fresh cilantro

Sprinkle the shrimp with the salt and pepper.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat.
Add the shrimp and cook, stirring frequently, just until opaque in the center,
about 3 minutes.
Transfer to a plate.
Heat the oil in the same skillet over medium-high heat.
Add the zucchini, onion and garlic; cook, stirring occasionally, until the 
vegetables are tender, 6-8 minutes.
Stir in the tomatoes, water and olives; bring to a boil.
Stir in the shrimp and the rice medley; reduce the heat and simmer until
heated through, about 2 minutes longer.
Stir in the cilantro and serve at once.

*4 servings
* 1 serving (1 cup): 221 cal, 5 g fat, 29 g carb, 11 g protein

(Weight Watchers Magazine - September/October 2007)