This is tasty and quick to throw together. We have only ever eaten it served on top of Cheese Grits which takes it from being pretty good to being holy-cow-I-love-this-dinner good. You could definitely sub chicken for shrimp (Anthea, I know you will!) and it is still delicious. You could also change around the veggies depending on what you have available.
- 1 lb medium shrimp, peeled and deveined, tail off (or 1 lb chicken cut into bit sized pieces)
- 1 tsp chili powder
- sea salt and black pepper
- 2 Tbsp olive oil, divided
- 2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 1/2 red onion, chopped
- 1 1/2 tsp minced garlic (or 3 cloves finely chopped)
- 14.5 oz can no-salt-added diced tomatoes, undrained (or 1 1/2 cups chopped tomatoes)
- 4 or 5 leaves of fresh basil or 1/2 Tbsp dried
TWO: Pour the remaining 2 tsp oil into the same skillet and return to medium-high heat. Add the zucchini and onion, 1/4 tsp salt, and a sprinkle of pepper, and cook until softened and lightly browned, about 8-10 minutes.
THREE: Add garlic and cook for one minute, stirring constantly.
FOUR: Add tomatoes and their juice and cook until mixture thickens slightly, about 5 minutes.
FIVE: Add shrimp with any juices that have accumulated on the plate and stir just until heated through. Remove from heat and stir in basil.
As I said above, I always serve this over hot Cheese Grits but you could certainly serve it over brown rice of whole wheat pasta as well. Freeze leftovers in 3/4 cup portions using the medium/large portions method to feed your freezer stash. I actually scoop leftovers of the grits into a container and then smush a serving of the shrimp and veggies into the top of it and freeze them both together.
Per 3/4 cup serving made with shrimp - 139 Calories (51 Calories from Fat), 5.7g Total Fat, .7g Saturated Fat, 149mg Cholesterol, 314mg Sodium, 6g Total Carbs, 2g Dietary Fiber, 3g Sugars, 17.5g Protein, 10% DV Vit A, 22% DV Vit C, 4% DV Calcium, 16% DV Iron
Per 3/4 cup serving made with chicken - 211 Calories (94 Calories from Fat), 10g Total Fat, 2g Saturated Fat, 67mg Cholesterol, 208mg Sodium, 6g Total Carbs, 2g Dietary Fiber, 3g Sugars, 23g Protein, 11% DV Vit A, 22% DV Vit C, 3% DV Calcium, 8% DV Iron
|Browning the shrimp|
|Cooking Zucchini and Onions|
|Cooking down the tomatoes|