vrijdag 22 november 2013

Tomato Sauce Shrimp & Polenta (Kopie)

•3/4 lb peeled, deveined fresh shrimp
•2 cups low fat tomato sauce
•3 Tbsp shredded Parmesan
•16 oz refrigerated polenta
•zero-calorie nonfat cooking spray

Cut polenta into 12 slices. Spray large skillet with cooking spray and place over medium heat. When skillet is hot, cook polenta 4 to 5 minutes on each side, until edges begin to get crispy. Remove from skillet and cover to keep warm. Re-spray skillet and add shrimp, cook 2 to 3 minutes or until they turn pink. Add sauce and cook additional 3 minutes, stirring constantly, until heated through. Place 3 slices of polenta on each plate, spooning shrimp and sauce evenly over them. Top with parmesan cheese.

Weight Watchers: 4 servings, 4 pts each

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