Shrimp Sofrito
Thyme-Roasted Zucchini Wedges
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 2 (8-oz) pkg tomato trinity mix (tomato, onion, and bell pepper)
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can fire-roasted diced tomatoes with garlic
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp smoked paprika
- ½ tsp salt
- 3 Tbsp chopped fresh parsley
Instructions
- Cook trinity mix and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes.
- Add tomatoes, shrimp, paprika, and salt. Cook, stirring, 5 to 6 minutes or until shrimp turn pink. Stir in parsley.
Side Dish Ingredients
- 4 zucchini, cut into wedges
- 1½ Tbsp olive oil
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
172
|
52
|
224
|
| Fat (g) | 6 | 4 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 17 | 2 | 19 |
| Carb (g) | 12 | 4 | 16 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 712 | 107 | 819 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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