Source: Chef Barrae

Sauteed shrimp and vegetables come together zestfully for an appetizing main course.

Servings

0.5 tsp paprika
0.5 tsp ground turmeric
1 tbsp chopped parsley
0.5 cup white wine
0.5 tsp SPLENDA® No Calorie Sweetener, granulated
2 tbsp brandy
0.5 tsp onion powder
0.5 tsp garlic powder
0.5 tsp fresh lemon peel
1 lb raw medium shrimp , cleaned and deveined
1 tbsp Shallots, fresh , diced
1 tsp minced garlic
1 tbsp olive oil
1.5 cup no-salt tomato sauce
2 cup crimini mushrooms , quartered (can substitute white button mushrooms)
2 cup chopped zucchini , sliced into coins and halved

1 Saute the shrimp, shallots, and garlic in the olive oil in a large saute pan for about 2 minutes, turning once, until they are pink and slightly curled but not completely cooked. Remove and set aside.
2 Add remaining ingredients, except the parsley, and simmer for about 7 to 10 minutes on medium heat.
3 Return shrimp to pan and cook for another 2 minutes to reheat shrimp. Garnish with fresh parsley.