8oz raw, peeled and deveined shrimp
½c reduced fat mozzarella
1/8c Frank’s Hot Buffalo Sauce
1/4c Light Hidden Valley Ranch Dressing
1 TBSP reduced fat cream cheese
Purely Cajun Seasoning to taste

Vegetable Suggestions to serve over, choose 1 in the list for your 3 vegetable servings:

• 3 Portobello Mushroom Caps OR
• 1 ½ c Cooked Zucchini noodles OR
• 1 ½ c Cooked Spaghetti squash

On Medium Heat, place shrimp in sauce pan with Purely Cajun. Cook for about 5-7 minutes stirring frequently. (Do not over cook). Add hot sauce, ranch and cream cheese. Stir until all mixed in well. Remove from heat.

Mushrooms: Bake caps for about 15 mins at 350. Dab with paper towel & and top evenly with Shrimp mixture. Sprinkle with mozzarella. Bake for an additional 10 minutes.

Zucchini: Make zoodles and sautee in separate pot until tender. Measure out 1.5c cooked, top with shrimp mixture and cheese. Bake or heat in microwave til cheese is melted. (Check out how to make these: https://www.youtube.com/watch?v=CLMv83x9vR8)

Spaghetti squash: Bake whole in oven at 350 for 1 hour, cut in half, scoop out seeds. Measure out 1.5c cooked, top with shrimp mixture and cheese. Bake or heat in microwave til cheese is melted.

1 Serving: 1 Leanest Protein, 3 Vegetables, 2 fats, 2 condiments