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Ingredients
- 2 medium-size zucchinis
- 1 14-oz. can stewed tomatoes
- 1 1/2 lbs. medium shrimp, peeled and deveined
- 2 cups rice, cooked
- grated parmesan cheese
Method
- Boil or steam the shrimp until just cooked through, about 2 minutes.
- Set aside.
- Slice the two zucchinis in 1/2-inch-thick rounds and boil in water until tender, about 3 minutes.
- Drain the water, return the zucchini to the pan, and add the can of stewed tomatoes to the zucchini.
- Return to heat and simmer briefly until heated through.
- Arrange rice on a plate.
- Cover with shrimp.
- Top off with the stewed-tomato-and-zucchini mixture.
- Garnish with grated cheese.
