Friday, July 12, 2013


~ Take Shape For Life Lean & Green Meal Cookbook

28 oz. fully cooked frozen shrimp
4 t. olive oil
8 c. chopped broccoli
2 c. cherry tomatoes, chopped
1/2 c. Ken's Lite Northern Italian with Basil & Romano dressing
2 t. pepper
1/4 c. parmesan cheese, grated or shredded

Thaw shrimp according to directions on package.  In a skillet, heat olive oil, then add broccoli and tomatoes; saute 2-3 minutes or until crisp-tender.  Remove from heat, cover, and set aside.

Pour dressing into another skillet, then add shrimp and pepper.  Saute until shrimp is heated through.

Combine shrimp and vegetables in one skillet and cook until vegetables are heated through.  Sprinkle with parmesan cheese before serving.  Makes 4 servings.

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