When it comes to cooking delicious and rapid weeknight dinners, shrimp is a great ingredient. It cooks quickly and takes on the flavors that are added to it. Tonight's shrimp meal comes together in 20 short minutes. The shrimp is cooked with diced tomatoes and sun dried tomato salad dressing making for a rich but simple dish. The mixture includes sautéed zucchini and salty feta cheese. To see the recipe,
1 Tbsp. olive oil
2 cups sliced zucchini (about 2 small)
1/2 lb. frozen large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp sun dried tomato dressing
1/2 cup crumbled feta cheese
1 cup uncooked instant white rice, prepared as directed on package
1 Tbsp fresh parsley, chopped, optional for garnish
- Heat oil in nonstick skillet on medium-high heat.
- Add zucchini; cook 1 min. Add shrimp; cook until shrimp turn pink, stirring occasionally.
- Stir in tomatoes with their liquid and the dressing. Cook on low heat until heated through. Sprinkle with cheese.
- Spoon over cooked rice. Sprinkle with chopped fresh parsley, if desired.