By Chef Dione Duhon of The Fit Gourmet of New Orleans
Makes 1 serving
1 onion, diced
1 Creole tomato, diced
6-8 Louisiana Shrimp (approximately 4 ounces)
1 zucchini, diced or cut into rounds
The Fit Gourmet’s Low Sodium Seasoning (note: Paul Prudhomme’s No Salt/No Sugar Seasoning Blends can also be used)
2 sprigs fresh oregano, finely chopped
4 garlic pods, roasted
1 bay leaf
1 cup shrimp stock
1 cup cooked whole wheat pasta
In a large pan over medium-high heat, sauté onion until opaque. Add tomato and sauté until tomato becomes soft (about 2 minutes). Add shrimp, stirring until thoroughly cooked (about one minute), then sear and cook zucchini until softened. Add low-sodium seasoning, oregano and bay leaf, then shrimp stock, stirring constantly.
Simmer over medium heat until all ingredients incorporate, and serve over whole wheat pasta. To shave carbs and calories, can also be served over zucchini ribbons or spaghetti squash.
Per serving: 350 calories, 2 grams saturated fat, 38 grams carbs, 7 grams fiber, 6 grams sugar, 35 grams protein