James Carrier
YieldsMakes 4 servings

How to Make It

1

Rinse and drain shrimp. Pour olive oil into a 10- to 12-inch frying pan over high heat; when hot, add shrimp and garlic. Stir often until shrimp are opaque in center (cut to test), about 3 minutes. Spoon golden spiced squash onto plates. Top each portion with 2 tablespoons plain nonfat or regular yogurt, shrimp, and 1 1/2 teaspoons each finely chopped fresh cilantro and chopped fresh dill.

Ingredients

 1 pound peeled deveined shrimp (21 to 30 per lb.)
 2 teaspoons olive oil
 1 clove minced garlic
 1/2 cup plain non-fat or regular yogurt
 2 tablespoons finely chopped fresh cilantro
 2 tablespoons chopped fresh dill

Directions

1

Rinse and drain shrimp. Pour olive oil into a 10- to 12-inch frying pan over high heat; when hot, add shrimp and garlic. Stir often until shrimp are opaque in center (cut to test), about 3 minutes. Spoon golden spiced squash onto plates. Top each portion with 2 tablespoons plain nonfat or regular yogurt, shrimp, and 1 1/2 teaspoons each finely chopped fresh cilantro and chopped fresh dill.

Golden Squash with Sautéed shrimp