Wednesday, March 26, 2008

Shrimp-and-Cheese Stuffed Potatoes

Toni this one is for you. Hope you like it.

2 (3/4)lbs) Baking Potato
1 medium Onion
1 green bell pepper ( I use red & Orange)
4 garlic cloves (minced)
1 (14 1/2oz can) diced tomato
3/4 lbs. ( 1lb for me) large peeled and deveined shrimp
2/3 cups crumbled fat-free feta cheese
1 1/2 tablespoons chopped fresh oregano

1. Prick the potatoes in several places with a fork place on a large microwavable plate. Microwave on High until fork-tender; 9-12 minutes turning once halfway through cooking.

2. Meanwhile, spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring, until crisp tender, 2 -3 minutes. Add the tomatoes and shrimp; bring the mixture to a boil. Reduce the heat and simmer; covered, stirring occasionally, until the shrimp are just opaque in the center; 4-6 minutes. Stir in 1/3 cup of the cheese and the oregano.

3. Slice each potato in half lengthwise. Top each half with about 1 cup of the shrimp mixture. Sprinkle with the remaining 1/3 cup cheese and serve at once.
Courtesy of Weight Watchers...those of you who care about the points is worth 5 pts.

Since I am allergic to seafood well just the good stuff like shrimp, lobster, crab, you know the shell fish stuff. I make mine with fake crab meat and it still taste good.

1 comment:

Sarah C. said...

Diana, I'm drooling on the keyboard! LOL This sounds so good. Need to print it out and give it a try. :)