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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Shrimp Primavera

I sincerely love changing it up. I love taking a beloved recipe, such as a great Primavera, and adding, subtracting or altering it in a way that is equally tasteful, but takes some of the fat, calories and sodium out of the mix. With the recipe below, not only have I reduced all of these but made it so that carbohydrates are at a minimal(not including the croutons of course). Spaghetti squash seeds are great baked with salt, pepper and chili powder as well.


For 4 people


  • 1 medium spaghetti squash
  • 3 tablespoon(s) olive oil, divided
  • 1 small summer squash, seeded and chopped
  • 1 small, tart apple, peeled, cored and minced
  • 1/2 lb(s) Maine shrimp
  • 1 cup(s) pink champagne
  • 1 teaspoon(s) dried basil
  • Salt and black pepper to taste
  • 1 cup(s) milk, divided
  • 1/2 cup(s) shredded Colby cheese
  • 1/2 cup(s) plain or garlic croutons
  • Parmesan cheese, optional

'Yanked' Shrimp Primavera Directions

  1. Preheat oven to 375-degrees F. Cut squash in half and scoop out the center, with the seeds, with a spoon. Oil the cut side of the squash with 1 tablespoon of olive oil. Line a baking sheet with waxed or parchment paper and place squash, cut-side down, onto prepared pan. Bake for 30-35 minutes, or until there is give to the squash when pressed. Remove from oven and let cool just enough to handle.
  2. In the meantime, prepare primavera sauce. In a large skillet, over medium heat, add remainder of olive oil. When hot, add the apple and summer squash, cook until crisp tender, about 4-5 minutes. Add the shrimp and continue cooking, and stirring, until shrimp is just done and pink, about 2 minutes. Remove shrimp, apple and squash with a slotted spoon; set aside. Add the champagne, raise heat to medium-high and reduce by half. This will take about 5 minutes. Add basil, milk and Colby cheese. Bring to scalding and stir until cheese has melted, just a minute of so. Add the shrimp mixture and stir until everything is heated through, about 30 seconds, cover and remove from heat.
  3. With a fork, run the tines along the flesh side of the cooked squash to form "spaghetti" strands. Add these strands to the skillet, toss gently to combine and season to taste. Divide this primavera back into the squash halves. Serve immediately with croutons tossed on top and add Parmesan cheese if desired.