What to do when the fish dies and you can't release it.
Shrimp and Vegetable Saute
from the Weight Watchers Quick and Easy Menu Cookbook
For all of you who have made a New Year's Resolution to eat light, here's a tasty one to try.
Shrimp and Vegetable Saute
from the Weight Watchers Quick and Easy Menu Cookbook
For all of you who have made a New Year's Resolution to eat light, here's a tasty one to try.
1 Tbsp. margarine
1 c. quartered mushrooms
1/2 c. diced shallots or onion
2 Tbsp. drained capers, rinsed
1/2 lb. shelled and deveined large shrimp, (tail feathers left on)
1 c. each thawed frozen artichoke hearts,
cut into quarters, and canned Italian tomatoes (with liquid)
Drain and chop tomatoes, reserving liquid
4 slices crisp bacon, crumbled
2 Tbsps. dry white table wine
2 large pitted black olives, cut into quarters
Dash each of salt, pepper, and lemon juice
1 c. cooked long grain rice (hot)
Garnish: 1 each lemon twist and Italian (flat-leaf) parsley sprig
In a 10-inch nonstick skillet heat margarine until bubbly and hot; add mushrooms, shallots (or onion) and capers and cook until shallots (or onion) are translucent, 1 to 2 minutes. Add shrimp and cook, stirring frequently, just until shrimp turn pink, 1 to 2 minutes. Add remaining ingredients except rice and garnish and stir to combine; continue cooking until mixture is heated through, about 5 minutes. Transfer shrimp mixture to serving platter. Arrange rice in a circle around shrimp mixture; garnish with lemon twist and parsley sprig.
Makes two servings.