Zesty Prawns with Zucchini

• 1 tsp. peanut or vegetable oil
• 1 lb. zucchini, cut into 3-in. strips
• 1 medium tomato, seeded and chopped
• 1 small green pepper, seeded and chopped
• 1 medium onion, peeled and chopped
• 1 clove garlic, peeled and minced
• 1 tsp. coriander
• 1 chili pepper, crushed
• 3⁄4 cup tomato sauce
• 1 T. fresh lemon juice
• 1 tsp. salt
• 16 cooked prawns (large shrimp)
• 2 cups cooked rice

Preheat nonstick pan over medium heat for 2-3 minutes. Add oil
and slowly rotate the pan to cover the bottom and sides with oil.
Add zucchini, tomato, green pepper, onion, garlic, coriander, and
chili pepper. Stir-fry until the onion is transparent and the zucchini
and green pepper are tender. Add tomato sauce, lemon juice,
and salt. Bring to a boil, stirring occasionally. Reduce heat and
simmer 10 minutes. Add prawns and increase heat to medium.
Cook, stirring occasionally until prawns are hot. Serve over
cooked rice. Serves 4.

12-inch Nonstick Pan with Lid

Nutritional information
per serving
Calories 118 cal
Protein 14.6 g
Carbohydrates 11.6 g
Fiber 2.8 g
Potassium 672 mg
Sodium 276 mg
Fat (16% calories from fat) 1.89g
Cholesterol 11 mg
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