SHRIMP AND BROCCOLI

Here's one more light dinner for you. This recipe is for only one but could be multiplied for two or more. Be careful about the dressing you choose. This will give most of the flavor to the shrimp. I use Newman's Own LIte dressing.

SHRIMP AND BROCCOLI

serves 1

7-oz fully cooked frozen shrimp (available at Costco, if not at your grocery store)

1 C raw broccoli, chopped

1/2 C (4 medium) cherry tomatoes, chopped

2 T bottled Lite Northern Italian with Basil and Romano dressing, or similar

1 T parmesan cheese, grated or shredded

1 t olive oil

1/2 t freshly ground black pepper

1. Thaw shrimp following directions on the package (about 5-7 minutes). In a skillet, heat olive oil and add broccoli and chopped cherry tomatoes; saute 2-3 minutes or until vegetables are al dente (tender crisp). Remove from heat, cover and set aside.

2. Spoon dressing into another skillet; add shrimp and black pepper. Saute until shrimp is heated through (or opaque in color). 

3. Combine shrimp and vegetables into one skillet; cook an additional 2-3 minutes to reheat vegetables, if necessary. Place shrimp and vegetables on plate, add parmesan cheese, and stir.