2 healthy fats
9 oz frozen cooked shrimp (should yield one 7-oz cooked serving)
2 cups raw broccoli, chopped
½ cup cherry tomatoes, chopped
2 Tbsp of Ken’s® Lite Northern Italian with Basil & Romano*
1 Tbsp parmesan cheese, grated or shredded (optional condiment)
1 tsp olive oil
½ tsp freshly ground black pepper
*For flavor variety, you can substitute 2 Tbsp Newman’s Own® Parmesan & Garlic Dressing.
Thaw frozen shrimp following directions on package (about 5-7 minutes). In a skillet, heat olive oil and add broccoli and chopped cherry tomatoes; sauté 2-3 minutes or until vegetables are al dente (tender crisp). Remove from heat, cover and set aside. Spoon salad dressing into a skillet; add shrimp and black pepper. Sauté until shrimp is cooked (or opaque in color). Combine shrimp and vegetables; cook an additional 2-3 minutes to reheat vegetables, if necessary. Place shrimp and vegetables on plate, add parmesan cheese (optional condiment), and stir. Serve hot.
Calories: 360 Total Fat: 14g Sat Fat: 3g Cholesterol: 390mg
Sodium: 900mg Total Carb: 12g Fiber: 5g Protein: 48g
Italian Shrimp and Broccoli