1 tablespoon extra-virgin olive oil
1 large red onion, thinly sliced
3 any color bell peppers, sliced
1 large fennel bulb, sliced or 1 tsp of fennel seeds
4 garlic cloves, chopped
3 plum tomatoes, diced
2 teaspoons chopped fresh thyme or 1 tsp dried
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1.5lbs medium devained shrimp peeled
1.5 tablespoon balsamic vinegar
- Heat oil in a large nonstick skillet over medium high heat. Add onion, bell peppers, and fennel; cook stirring frequently, until soften. Add garlic and cook, stirring constantly, just until fragrant about 30 seconds. Add tomatoes, thyme, salt and red pepper flakes; cook, stirring frequently until the tomatoes soften, about 2 minutes.
- Add shrimp and cook stirring frequently until shrimp are just opaque in the center, about 5 minutes. Serve and drizzle with balsamic vinegar.
Per serving: (about 2 cups) 190 cal, 5g fat, 5 g fiber, 20g protein
**Excellent over whole wheat pasta
Weight Watchers Magazine May/June 2010