Tuesday, May 29, 2012

Baked Shrimp And Yellow Squash Recipe For The Toaster Oven


I absolutely love 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 a hefty calorie count that can blow your diet in one meal. Here is a healthier version that will wow you with its flavors.
There are a few ways this dish is healthier. 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 squash cut into the shape of angel hair pasta. A cup of yellow squash has about 20 calories whereas a cup of pasta has almost 200. That's a huge difference. I also use coconut milk 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 large wild shrimp, peeled and deveined
Enough yellow squash to make 4 cups
2 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
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. Add the shrimp. In a 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.
I like to make a similar 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.
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