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EXPRESS LINE

After the Excess . . .

January 03, 1991|DONNA DEANE | TIMES FOOD STYLIST

SHRIMP SPECIAL Sauteed Shrimp With Squash Whole - wheat bread sticks Shredded spinach salad with tomato and feta cheese Fresh fruit bowl

Most of us want to lighten up after the holidays, and this quick shrimp dinner is a good way to do it. Fresh squash is added to the shrimp seasoned with a dash of lemon and cilantro. It's a satisfying no-fuss entree.

You can make an easy salad with spinach, sliced chiffonade-style and tossed with chopped tomato and crumbled feta cheese. Use a low-calorie bottled dressing or plain yogurt to save on calories. Whole-wheat bread sticks add crunch and are lower in calories than bread with butter.

For dessert pass around the fruit bowl.

SAUTEED SHRIMP WITH SQUASH Staples 2 cloves garlic

1 1/2 tablespoons butter

Salt, pepper

Shopping List

12 jumbo raw shrimp, peeled and deveined

1 lemon

1 bunch cilantro

1 small zucchini

2 small yellow crookneck squash

1. Rinse 12 jumbo shrimp in cold water, then drain. Pat dry.

2. Mince 2 cloves garlic. Squeeze juice from 1/2 small lemon. Tear cilantro leaves to measure 1/4 cup.

3. Cut 1 small zucchini and 2 small yellow crookneck squash into 1/2-inch thick slices.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Saute garlic until tender.

5. Add zucchini and yellow squash and saute until almost tender-crisp.

6. Add shrimp and saute until shrimp turns pink.

7. Season to taste with salt and pepper. Stir in lemon juice and cilantro leaves.

Makes 2 to 3 servings.

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