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Easy Shrimp Skillet

Prep Time:
5 min

Total Time:
20 min

Makes:
2

1 Tbsp. oil

2 cups sliced zucchini (about 2 small)

1/2 lb. (250 g) frozen large shrimp, thawed

1 cup (about 1/2 of 19-oz./540-mL can) diced tomatoes, undrained

2 Tbsp. KRAFT SIGNATURE Sundried Tomato and Oregano Dressing

1/2 cup KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns

3/4 cup uncooked instant white rice, prepared as directed on package

HEAT oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook until shrimp turn pink, stirring occasionally.

STIR in tomatoes with their liquid and the dressing. Cook on low heat until heated through. Sprinkle with cheese.

SPOON over cooked rice. Sprinkle with chopped fresh parsley, if desired.

Kraft Kitchens Tips

Jazz It Up

You can easily double this recipe to make a quick dish for a larger family or for entertaining.

K:52695v0ec:97985

(11)

Rated

by tricia20fraser on 7/15/2008
" LOve it, I doubled the sauce, Makes it good:)"

See All Ratings and Comments

Serving Size = 1-1/2 cups (375 mL)

Nutritional Information

Calories

470

Total fat

21 g

Saturated fat

6 g

Cholesterol

200 mg

Sodium

860 mg

Carbohydrate

39 g

Dietary fibre

3 g

Sugars

6 g

Protein

32 g

Vitamin A

20 %DV

Vitamin C

40 %DV

Calcium

25 %DV

Iron

35 %DV