Well, here’s another Weight Watcher friendly dish. It wasn’t my favorite, but I don’t think it’s the recipe’s fault. I think that I needed to add more salt throughout the cooking process. The ingredients all tasted great separately, but the dish definitely needed more salt. I probably could have done something differently with the pasta too. We’re having it again for dinner tomorrow night, so I guess we’ll see how I tweak it to taste better this time.
Corn, Tomato & Shrimp Saute 4 servings – 6 WW Points each
Ingredients 2 1/2 tablespoons olive oil 1 pound peeled and deveined medium shrimp 2 garlic cloves, minced 1/2 cup chopped onion 1 1/2 cups fresh corn kernels 2 cups cherry tomatoes 1/2 cup chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper
Preparation Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook until lightly golden, about 2 minutes on each side. Transfer the shrimp to a plate.
Add the remaining 1/2 tablespoon oil, garlic and onion to the skillet. Saute until onion starts to soften, about 1 minute. Stir in the corn and cook 1 minute. Add the cherry tomatoes and cook 1 minute longer. Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes. Remove from the heat and stir in the basil, salt and pepper.