Shrimp and Squash

  • Yield: 4 servings


2pounds raw medium shrimp, peeled
-- Juice of 2 lemons, divided
-- Flour
-- Scant 1/2 cup vegetable oil
4small zucchini squash, sliced in 1/4-inch thick rounds
4-- ribs celery, sliced diagonally into 2-inch pieces
1/2cup parsley flakes
-- Seasoning salt
-- Cayenne pepper, to taste
2teaspoons paprika
1/2cup white wine


  1. Peel raw shrimp and pat dry.  Pour half the lemon juice on shrimp just to moisten, and dust lightly with flour.  In a large skillet or wok, heat oil over medium heat.  Add the vegetables and seasonings.  Stir-fry for 2 minutes.  Add shrimp, the remaining lemon juice and white wine.  Cook until the shrimp turns bright pink. 

Note:  You may use a variety of different vegetables such as green peppers and yellow squash.  Serve with rice or Chinese noodles.

Recipe reprinted with permission from The Junior League of Shreveport-Bossier’s Revel (Shreveport, Louisiana, 2000).