Recipe

Lemon Yellow Squash with Shrimp

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Photo by drbabs

This recipe was entered in the contest for Your Best Summer Squash Recipe
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drbabs's Notes: This is a perfect one-dish meal for one for those of us who are trying to eat a bit lighter these days. (Too much ice cream, too many cookies, cheese, an awful lot of butter and creme fraiche...
This is a perfect one-dish meal for one for those of us who are trying to eat a bit lighter these days. (Too much ice cream, too many cookies, cheese, an awful lot of butter and creme fraiche...you know what I'm saying.) I used squash and spring onions from my weekly CSA ration--it can be modified however you like. You can easily multiply it, and it would be good with some brown rice or a little pasta. I made it pretty tart because I love lemon, but feel free to adjust the seasoning however you like. Butter at the end will enhance the sauce, but I kept it optional for those of us who are trying to lose the Food52 five pounds!

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Serves 1

1 teaspoon olive oil Ask a question about this ingredient

1 yellow squash, cut in half lengthwise, and then sliced into 1/2 " thick half-moons Ask a question about this ingredient

1 spring onion or shallot, sliced thin Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

1/8-1/4 cup chicken broth or stock Ask a question about this ingredient

juice and zest of 1/2 lemon Ask a question about this ingredient

1/4 pound large to jumbo shrimp, peeled Ask a question about this ingredient

1/4 cup white wine (I used Viognier) Ask a question about this ingredient

1 teaspoon chopped parsley Ask a question about this ingredient

1-2 tablespoon butter (optional) Ask a question about this ingredient

Saute the onions and squash (with a little salt) in the olive oil till they start to become translucent and brown gently. Pour in the chicken broth, and cook, stirring frequently till squash softens and broth reduces.
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Push the vegetables to one side of the pan, turn the heat up, and pan saute the shrimp till barely cooked through, turning once.
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Pour in the white wine and deglaze the pan, stirring up any brown bits as the sauce reduces. Stir in butter if using.
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Serve with some chopped parsley sprinkled on the top. Feel virtuous.
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2 Comments on Lemon Yellow Squash with Shrimp

slulibby added about 1 year ago

this would be a great use for the shrimp that will be getting harder and harder to come by. You have to save them for something tasty-thanks for the idea. Ever thought about some old bay in the sauce, or are the flavors too delicate for that?

drbabs added about 1 year ago

I actually used enormous Gulf shrimp that I have in the freezer--and I am rationing them! I don't really like Old Bay so I didn't think to use it--and I think yellow squash in particular is sweet and pure on its own--I had thought of Worcestershire sauce--which I often use with shrimp, but really wanted gentle flavors. But you could try Old Bay--let me know how it works out!