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Italian Ceviche (low fat, 2pts)


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1lb bag of pre-cooked, deveined and tail off shrimp
1 can Red Gold tomatoes with garlic and onion
1 can plain tomatoe sauce
2tsp olive oil
2 cloves garlic
1 medium onion chopped
2 medium zucchini chopped
2-3 large button mushrooms, sliced and chopped
1 red bell pepper (or green)
1/4C white cooking wine
fresh basil to taste
salt and pepper to taste
Optional: grated parmesan cheese
1 bag of baked Tostitos


Thaw shrimp in fridge or under running water. Drain.


Heat oil in skillet over medium heat, add in garlic and saute a few minutes, until fragrant. Add in shrimp and white wine, cook until wine is reduced by about half.


Remove from pan and set aside to cool.


Wipe skillet and spray with cooking spray, saute onions, pepper and zuchhini.


When almost done add canned tomatoes and tomato sauce cook stirring occasionally until thickened slightly.


Add in shrimp and juices, cook until thickened. Stir in fresh chopped basil right before you turn the heat off.


Cool and refridgerate until ready to use.


Serve with tortilla or pita chips.


Depending on the size of your shrimp and chopped vegetables you may want to throw the mixture into a blender once it has cooled.


Just process it for a few seconds.


This just makes it easier to dip!


If you're not counting calories (or points, WW 2pts. plus 2 for baked chips) add in the parmesan once the mixture has cooled.


Pairs Well With


Notes

This was a fantastic accidental recipe! I made the suace with all of the veggies and shrimp and served it with pasta one night. There wasn't enough left over for another full serving so I took the sauce with the chunky veggies and shrimp and tossed them in my magic bullet blender and made a great ceviche/salsa. It goes great with tortilla chips. Other chips would work great too.

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