Shrimp and Tomato Stir-Fry

Low Carb

Ingredients

20 kalamata olives, pitted and coarsely chopped

1 cup cherry tomatoes, halved

¼ cup chopped fresh basil

¼ teaspoon plus 1/8 teaspoon of salt, divided

¼ teaspoon black pepper

1 pound peeled medium raw shrimp

1 clove garlic, minced

1/8 teaspoon red pepper flakes

1 medium zucchini, quartered lengthwise, then cut crosswise into 2 in pieces

1 medium onion, cut into 8 wedges

Directions

1.) Combine olives, tomatoes, basil, 1/8 teaspoon salt and black pepper. Toss gently to blend.

2.) Heat 12-inch skillet coated with nonstick cooking spray over medium heat. Add shrimp, garlic and red pepper flakes; cook and stir 3 minutes or until shrimp are pink and opaque. Remove from skillet; set aside.

3.) Coat same skillet with cooking spray and increase to medium-high heat; add zucchini, onions and remaining ¼ teaspoon salt. Cook and stir 5 minutes or until the edges of vegetables begin to brown.

4.) Add tomato mixture and shrimp to skillet; cook and stir 1 minute until heated through.

Makes 4 servings (about 1 1/3 cups per serving)

Dietary Exchanges: 3 Meat, 1 Vegetable

Calories 165, Total Fat 5g, Saturated Fat 25g, Protein 24g, Carbohydrate 7g, Cholesterol 172mg, Dietary Fiber 1g, Sodium 782mg