Sunday, April 18, 2010

Balsamic Shrimp Sauté and Fat(ter) Pants

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Ok, I know the two of these have nothing in common :-)

Here is a photo of me with my largest pants:

Now here is the recipe for the latest meal I made (from WW magazine)

Balsamic Shrimp Sauté
Prep 15 Min, Cook 15 Min, Serves 4
1 Tbsp extra-virgin olive oil
1 large red onion, thinly sliced
3 any-color bell peppers, sliced
1 large fennel bulb, sliced or 1 tsp fennel seeds
4 garlic cloves, chopped
3 plum tomatoes, diced
2 tsp chopped fresh thyme or 1 tsp dried
3/4 tsp salt
1/4 tsp red pepper flakes
1 1/2lbs medium shrimp, peeled and deveined
1 1/2 Tbsp balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat. Add onion, bell peppers, and fennel; cook, stirring frequently, until softened, 6-8 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes, thyme, salt, and red pepper flakes; cook, stirring frequently, until the tomatoes soften, about 2 minutes.

Add shrimp and cook, stirring frequently, until shrimp are just opaque in center, about 5 minutes. Serve drizzled with vinegar. This recipe works with the Simply Filling technique.
    PER SERVING(About 2 cups): 190 CAL, 5 G Fat, 1 G Sat Fat, 0 G Trans Fat, 160 MG Chol, 668 MG Sod, 17 G Carb, 5 G Fib, 20 G Prot, 93 MG Calc. Points Value:3