Shrimp
Scampi and Zucchini Ribbons
Ingredients:
8 oz
shrimp, cooked, deveined, tails off - should cook down to 7 oz (1 Lean)
2-3
medium zucchinis or 270 grams (3 Greens)
1 tbsp
light butter (1 Healthy Fat)
2
wedges light garlic and herb laughing cow cheese (1 Healthy Fat)
1/4
cup low sodium chicken broth (1/4 Condiment)
1 clove
garlic, minced (1 Condiment)
1 tsp
lemon (1/2 Condiment)
1/8 tsp
salt - optional (1/2 Condiment)
Dash or
1/16 tsp of pepper (1/8 Condiment)
1/2 tsp
Parsley Flakes (1/6 Condiment)
Directions:
Peel
the zucchini with a potato peeler until you reach the core with the seeds. The
seeds will make it mushy so try not to include them. (save the core for your
salads or another use). I find that the best way is to weigh the zucchinis to
get the best measurement. I peeled the zucchinis and weighed
them until it reached 270 grams which is 3 servings of cooked
zucchini. I find that when I use 3 servings of the cooked weight from
the Vegetable Weight
Conversion Chart, it comes pretty close to 1 1/2 cups after it is
cooked. If you just measure 1 1/2 cups of raw veggies, the veggies
will shrink when cooked and you actually are cheating yourself. Set
aside.
Heat
the butter in a skillet over medium high heat. Add the garlic, parsley, lemon
juice, chicken broth, laughing cow cheese, salt, and pepper. Bring to a boil,
lower heat and simmer for 3 minutes. Add zucchini ribbons and cook stirring
frequently just until the zucchini is about to get soft about 2-3
minutes. Toss in shrimp and heat until warm. Serve. This sounds kind
of strange but what I do is take the shrimp out and weigh them to see how much
they shrunk and to make sure I am getting 7 oz. Mine shrunk to about
5.25 oz (3/4 Lean) so I added 1 oz of Sargento 2% Italian Cheese Blend
(4.5 grams of fat) on top of my dish. I didn't have 8 oz of shrimp but only 6
oz so that is why I had less too. The cheese really completed my meal! Top with
cheese if necessary. Enjoy!
1 Lean and Green Meal with 2.54 Condiments and 2 Healthy Fats