Sauted Shrimp And Squash Over Rice Recipes
SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SAUTED SHRIMP AND SQUASH OVER RICE
Shrimp and yellow squash served over rice, can be a main dish or serve smaller serving with some grilled salmon...mmmm
Provided by Janice in SC
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice.
- Add olive oil and butter to high heated pan.
- Add all ingredients to pan, cover, reduce heat to medium low.
- Cook 10 minutes, or to desired tenderness of squash.
- Let sit for 5 minutes to blend flavors, serve over rice.
Nutrition Facts : Calories 726.6, Fat 31.7, SaturatedFat 6, Cholesterol 142.9, Sodium 918.7, Carbohydrate 85.2, Fiber 3.1, Sugar 2.8, Protein 24
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