| | This quick-to-fix dish gives shrimp Mediterranean flavor thanks to a mix of olives, fresh tomatoes and a pair of peppers.
2 tablespoons olive oil
1 tablespoon minced garlic
3/4 lb. shelled, deveined uncooked large shrimp
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
8 cherry tomatoes, halved
1/4 cup Spanish green olives with juice
1/4 cup drained pitted ripe olives
8 cherry peppers, halved, seeded
8 pepperoncini peppers, stemmed, halved, seeded
1/4 cup seasoned dry bread crumbs
1. Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add garlic; cook until lightly browned. Add shrimp, oregano and basil; cook 2 minutes.
2. Add cherry tomatoes; cook an additional 2 minutes. Add green olives, ripe olives, cherry peppers and pepperoncini peppers; cook just until shrimp turn pink and are firm.
3. Add bread crumbs; toss until shrimp and peppers are thoroughly coated and all liquid is absorbed. Serve immediately.
2 servings
PER SERVING: 405 calories, 20 g total fat (3 g saturated fat), 30.5 g protein, 27.5 g carbohydrate, 240 mg cholesterol, 955 mg sodium, 6 g fiber | |
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