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Results 11 - 20 of 30 for shrimp zucchini squash
Thaw shrimp, if frozen. Set aside. Diagonally cut summer squash into 1 inch slices. In ... tomatoes. Makes 4 servings. 242 calories per serving.
Peel and devein shrimp. Combine cornstarch with water ... constantly. Return cooked shrimp to pan and stir together. Serve immediately over cooked rice.
13. STIR FRY
In uncovered wok, heat 1 tablespoon of corn oil. Add meat, stir fry quickly until done. Remove from wok. Heat remaining 2 tablespoons corn ...
Cook linguine; drain. Set aside and keep warm. In skillet, heat Italian dressing. Add remaining ingredients except linguine. Cook and stir ...
In wok or iron skillet, heat Italian dressing. Add remaining ingredients, except linguine. Cook and stir 8-10 minutes. Add linguine; toss, ...
Cook pasta according to directions, drain and rinse in cold water and cool completely. Add remaining ingredients and mix well. Let stand at ...
Saute vegetables until just tender. Make white sauce by melting butter. Add flour and cook a few minutes. Slowly add milk, stirring with a ...
1. To make the parsley ... To make the shrimp: Heat the oil in ... heat. Add the zucchini, squash and carrots. Stir, cover and ... parsley sauce. Serves 4.
Slice zucchini and yellow squash. Place squash, zucchini, onions, ... another saucepan. Add shrimp and cook on low heat, ... oil; mix. Serve warm.
Add the beans to boiling ... minutes. Add the zucchini and squash and simmer 2 more minutes. ... soften. Add the shrimp and saute 2 minutes. Add ... if desired. 4 servings.
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