Sun-Dried Tomato Shrimp
1 TB oil
2 small sliced zucchini
1/2 lb frozen large shrimp, thawed
1 cup diced tomatoes, undrained
2 TB Kraft Sun-Dried Tomato Dressing
1/2 cup uncooked rice
1. Heat oil in skillet on medium-high heat. Add zucchini and cook 1 minute.
2. Add shrimp, cook until shrimp turns pink, stirring occasionally.
3. Stir in tomatoes with their liquid and the dressing. Cook on low heat until heated through.
4. Sprinkle with cheese.
5. Spoon over cooked rice. Sprinkle with chopped fresh parsley.