Name: Easy Shrimp and Summer Vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Paleo
Ingredients: 2 bunches scallions (5 ounces total); 2 tablespoons olive oil; 6 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons); 2 fresh or dried bay leaves; 1 1/2 cups fresh corn kernels; 3 3/4 cups summer squash, chopped into 1/4-inch pieces (3-4 medium); 1 pound raw large shrimp (16-20 shrimp) peeled and deveined, tail-on (defrosted if frozen); ½ cup Fish Stock or Clam Juice or chicken stock; 1/2 small fresh habanero chile, ribs and seeds removed, minced (about 1 teaspoon); 1 1/4 cups chopped tomato (1 medium tomato),; ½ cup dry white wine*; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh thyme leaves; 2 tablespoons fresh lemon juice; 1 teaspoon Celtic sea salt; 1/2 teaspoon black pepper; 2 tablespoons grass fed unsalted butter or fruity olive oil

Description

A simple one pan dish made with zucchini, corn, tomatoes and wild-caught shrimp, simmered in a light garlic and herb sauce.

Ingredients

Scale

2 bunches scallions (5 ounces total)
2 tablespoons olive oil
6 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)
2 fresh or dried bay leaves
1 1/2 cups fresh corn kernels
3 3/4 cups summer squash, chopped into 1/4-inch pieces (3–4 medium)
1 pound raw large shrimp (16–20 shrimp) peeled and deveined, tail-on (defrosted if frozen)
½ cup Fish Stock or Clam Juice or chicken stock
1/2 small fresh habanero chile, ribs and seeds removed, minced (about 1 teaspoon)
1 1/4 cups chopped tomato (1 medium tomato),
½ cup dry white wine*
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
2 tablespoons fresh lemon juice
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
2 tablespoons grass fed unsalted butter or fruity olive oil

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Instructions

Thinly slice scallions, dividing the white and light green parts from the dark green parts. Set dark green parts aside.
Heat oil in a Dutch oven or large saute pan over medium-high. Add white and light green scallion parts, garlic, and bay leaves; cook, stirring occasionally, until scallions just soften, about 2 minutes.
Add corn and squash; cook, stirring constantly, 1 minute.
Add shrimp, fish stock, wine, and habanero; cook, stirring constantly, until shrimp just start to turn opaque but are not cooked through, about 1 -2 minutes.
Add tomato, parsley, thyme, lemon juice, salt, and black pepper. Cook, stirring constantly, until shrimp are just cooked through, about 1 minute.
Add butter; cook, stirring vigorously until butter melts and makes a creamy sauce, about 1 minute. Taste to adjust salt.
Remove from heat. Stir in dark green scallion parts. Serve immediately in shallow bowls.

Equipment

large saute pan

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Notes

If you don’t use wine, substitute 3 tablespoons broth and 1 tablespoon white wine vinegar or apple cider vinegar.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Saute
Cuisine: Paleo, Gluten Free