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A Great Use For Yellow Summer Squash from the garden

Anyone who has grown yellow summer squash knows that you get a lot of it in a short period of time. Varied recipes are crucial to avoid culinary boredom. So that is why I went searching for new summer squash recipes even though I already have a few in my arsenal. I found a great one. It uses the squash in place of pasta in a creamy shrimp dish. It is so good! I can't take credit for this one personally (wish I could!) but I can vouch for its deliciousness. I have made this recipe several times and it always turns out perfectly and my family loves it too.


I am totally in love with creamy shrimp and pasta dishes but will only eat them occasionally because I know they are not the healthiest option. Dishes such as those can come with an insanely high calorie count that can blow your diet in one single meal. Here is a healthier version that will wow you with its simple yet satisfying flavors.

There are a few ways this dish is healthier than standard fare. First, I bake the whole thing in my toaster oven rather than pan frying the shrimp in butter or olive oil. This cuts down considerably on the fat and calories. Secondly, I completely eliminate the pasta opting instead for low-calorie, low carb yellow summer squash cut into the shape of angel hair pasta. A cup of yellow summer squash has about 20 calories but a cup of pasta has almost 200. That's a huge caloric difference. I use coconut milk instead of heavy cream to give the dish its creaminess. Although it is somewhat high in calories, I believe it is a great source of good fat that your body needs including beneficial medium chain triglycerides. Plus the delicate flavor of coconut milk goes very well with the shrimp and squash without overpowering anything.

Ingredients For Two Servings

16 very large or 24 medium wild shrimp, peeled and deveined

Enough yellow summer squash to make 4 cups once cut

4 large garlic cloves, peeled and minced

3 cups of coconut milk

2 tablespoons of potato flour

2 teaspoons of dried oregano

1 teaspoon of dried crushed red pepper

1/4 cup of fresh basil cut into strips

Directions

Heat your toaster oven to 350 degrees F.

Use a mandolin or V slicer to cut the squash into the shape of angel hair pasta. Place into a baking dish that will fit into your toaster oven. Add the shrimp. In a medium to large mixing bowl, whisk together the coconut milk, potato flour, minced garlic, dried oregano and crushed red pepper. Add to the baking dish. Bake until the shrimp is opaque and thoroughly cooked; this should take about forty minutes. Top with the fresh basil strips just before serving.

Variations

I like to make a similar and equally delicious dish with chicken and zucchini. Instead of the shrimp, substitute two boneless, skin-less chicken breasts cut into bite size pieces. And use zucchini instead of the yellow squash. Keep all the other ingredients and the method of preparation the same.

The Best Toaster Oven For Making Baked Shrimp and Squash

To find the best toaster oven for making baked shrimp and squash plus so much more, visit Toaster Oven Reviews. You'll find everything you need to find the best toaster oven including thousands of toaster oven reviews.

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Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.