Sautéed shrimp, zucchini and squash medley
Prep time: 35 minutes, including marinate time
Cook time: 12 minutes
Serve 4 to 6
A college cook who's also a smart shopper will pay attention when frozen shrimp goes on sale; this dish is simple and nice for small dinner parties.
Make ahead: The shrimp and vegetables need to marinate for at least 20 minutes and no more than 30 minutes.
The recipe is from the spring 2012 issue of College & Cook e-magazine.
2 tablespoons lemon-pepper seasoning blend
1 teaspoon salt
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
1/4 cup olive oil
1 pound raw extra-large or jumbo (16- to 20-count) shell-on shrimp, defrosted if frozen
2 to 3 medium zucchini, (1 pound total) cut in half lengthwise
2 yellow squash, (1 1/4 pounds total), cut in half lengthwise, then into 3-inch-long pieces
Whisk together the lemon-pepper seasoning, salt, lemon juice and oil in a measuring cup until emulsified, then pour into a large, resealable plastic food storage bag. Add the shrimp, zucchini and squash. Seal, pressing out as much air as possible; massage to coat the shrimp and vegetables. Let sit at room temperature for at least 20 minutes and no more than 30 minutes.
Spray a large nonstick skillet, or preferably a wok, with nonstick cooking oil spray; heat over medium-high heat.
Use tongs to transfer the vegetables and shrimp to the skillet; discard any excess marinade.
Cook for about 12 minutes, stirring occasionally, until the shrimp are just opaque and cooked through, and the vegetables are tender. Drain any cooking juices from the skillet or wok before transferring the mixture to individual plates.
Per serving (based on 6): 190 calories, 17 g protein, 7 g carbohydrates, 11 g fat (2 g saturated fat), 115 mg cholesterol, 830 mg sodium, 2 g dietary fiber, 4 g sugar