Awesome 400 calorie dinner!
Shrimp with Stuffed Tomatoes and Green VegetablesServes: 2 / Calories: 300 / Fat: 8g (not counting mozzarella cheese) 
You’ll need:
16 – 20 large peeled and defrosted raw shrimp.
2 Large Tomatoes¼
cup dry Whole Wheat Couscous
½ cup chopped up (fine) vegetables – I like red or yellow pepper, onion, mushroom –whatever’s in the fridge1 cup chopped, washed spinachGreen
Vegetables (Side Dish) – 20 asparagus spears, 2 cups zucchini rounds, 2 cups green or yellow beans – whatever you like!
1 clove garlic
1 tbsp olive oil
2 tbsp parmesan cheese
1 oz part-skim mozzarella, feta, or cheddar cheese
1 tbsp calorie-wise marinade (if desired)
¼ cup waterA broiler panOne saucepan / shallow potOvenWooden skewers (if desired)
Directions:
Preheat oven to 350 degrees.Prepare couscous according to package directions. Generally: boil ¼ cup water, mix in ¼ cup dry couscous, remove from heat and cover 5 minutes until done.Meanwhile, wash your shrimp, lightly marinade with 1 tbsp calorie-wise (under 40 cals/tbsp) marinade and skewer if desired. Reserve for later.Trim asparagus, snap beans, or slice zucchini, lightly coat with ½ tbsp olive oil. Reserve for later.Carefully cut out the core of the tomatoes, and using a spoon, hollow out the interior of each tomato. Reserve any fleshy tomato pieces and discard the seeds.Chop / dice your other vegetables and combine with the reserved tomato pieces.Remove couscous from pot or saucepan – reserve in a bowl until used.Sauté diced vegetables (from step 6) in ½ tbsp olive oil with 1 clove of garlic in the pot used to prepare the couscous. When soft, add the couscous, chopped spinach, and 1 tbsp parmesan cheese. Stir well.Once heated through, stuff each tomato cavity with the couscous/vegetable filling. Top with additional parmesan cheese and/or shredded mozzarella/feta/cheddar.On a broiler pan, line up vegetables, tomatoes and shrimp. Pepper lightly all over.Cook at 350 degrees 10 – 15 minutes or until shrimp are cooked. Broil an additional 2 minutes if desired.
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