Time: 40 minutes
Veg Swap: Substitute 1 pound extra-firm diced tofu for the shrimp.
Serve with Roasted Summer Squash with Parsley: Preheat oven to 425°. Arrange 2 cups chopped zucchini and 2 cups chopped yellow squash on a jelly-roll pan; sprinkle with 1⁄4 teaspoon salt. Bake at 425° for 17 minutes or until crisp-tender. Toss with 1⁄4 cup chopped fresh parsley. Yield: 6 servings (serving size: about 1⁄3 cup). CALORIES 16; FAT 0.2g (sat 0g); SODIUM 104mg
View Recipe: Shrimp Korma and Basmati Rice