Ingredients:
9 oz shrimp, deveined, tails off - should cook down to 7 oz (1 Leanest Lean)
1 1/2 cup zucchini ribbons (3 Greens)
1 tbsp light butter (1 Healthy Fat)
2 wedges light garlic and herb laughing cow cheese (1 Healthy Fat)
1/4 cup low sodium chicken broth (1/4 Condiment)
1 clove garlic, minced (1 Condiment)
1 tsp lemon (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
1 tbsp fresh Parsley (1/4 Condiment)
1 tsp grated parmesan cheese (1/3 Condiment)
Directions:
Peel the zucchini with a potato peeler until you reach the core with the seeds. The seeds will make it mushy so try not to include them. (save the core for your salads or another use). I find that the best way is to weigh the zucchinis to get the best measurement. I peeled the zucchinis and weighed them until it reached 270 grams which is 3 servings of cooked zucchini. I find that when I use 3 servings of the cooked weight from the Vegetable Weight Conversion Chart, it comes pretty close to 1 1/2 cups after it is cooked. If you just measure 1 1/2 cups of raw veggies, the veggies will shrink when cooked and you actually are cheating yourself. Set aside.
Heat the butter in a skillet over medium high heat. Add the garlic, parsley, lemon juice, chicken broth, laughing cow cheese, and salt. Bring to a boil, lower heat and simmer for 3 minutes. Add zucchini ribbons and cook stirring frequently just until the zucchini is about to get soft about 2-3 minutes. Toss in shrimp and heat until warm. Sprinkle parmesan cheese on top. Serve. Enjoy!
1 Lean, 3 Greens, 3 Condiments and 2 Healthy Fats
