Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.

Julie Sahni
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl. Add shrimp; toss gently to coat. Let stand 15 minutes.

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  • Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.

  • Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and sauté 1 minute. Add shrimp; sauté 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.

Nutrition Facts

272 calories; calories from fat 29%; fat 8.7g; saturated fat 1.2g; mono fat 1.6g; poly fat 3.8g; protein 36.6g; carbohydrates 11.2g; fiber 2.8g; cholesterol 259mg; iron 5.4mg; sodium 637mg; calcium 147mg.
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