Last night's easy shrimp skillet was excellent. Not only was it easy to make, but it tasted delicious. I got the recipe off of www.kraftfoods.com. Here it is:
1 Tbsp. oil
2 cups sliced zucchini (about 2 small)
1/2 lb. frozen large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun-Dried Tomato Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup uncooked instant white rice, prepared as directed on package
HEAT oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook until shrimp turn pink, stirring occasionally.
STIR in tomatoes with their liquid and the dressing. Cook on low heat until heated through. Sprinkle with cheese.
SPOON over cooked rice. Sprinkle with chopped fresh parsley, if desired.
I left out the parsley and used Gorgonzola cheese instead of feta cheese because that it what I had at the house. I will definitely cook this recipe again!