ITALIAN CEVICHE (LOW FAT, 2PTS)

 

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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

Directions

  • 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.

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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