Living Right Recipes

Jun 30, 2009 11:42 AM

SAUTEED LEMON SHRIMP with Yellow Squash Julienne

with Yellow Squash Julienne
3 medium yellow squash
1 large bell pepper
1 Tablespoon butter
½ teaspoon salt
¼ teaspoon white pepper
nonstick cooking spray
1 1/2 lbs shrimp, deveined & without shells
1 lemon
2 tablespoon parsley, chopped

Trim the ends of bell pepper & yellow squash. Cut the vegetables into long narrow strips (julienne strips). In a large pan, spray nonstick cooking spray. Cook and toss vegetables until tender, about 5 minutes. Season with salt and pepper.

Add butter and shrimp. Cook until done, about 3 - 4 minutes. Squeeze lemon juice into the pan and toss until all the shrimp are coated. Serve the shrimp and julienned vegetables, topped with chopped parsley.
Makes 6 servings

Serving size: ¾ cup
Per serving:
120 calories
3 grams fat
167 mg cholesterol
286 mg sodium
5 grams carbohydrate
2 grams fiber


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