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Easy Shrimp and Summer Vegetables

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  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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


  • 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 (34 medium)
  • 1 pound raw large shrimp (1620 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


  1. Thinly slice scallions, dividing the white and light green parts from the dark green parts. Set dark green parts aside.
  2. 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.
  3. Add corn and squash; cook, stirring constantly, 1 minute.
  4. 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.
  5. Add tomato, parsley, thyme, lemon juice, salt, and black pepper. Cook, stirring constantly, until shrimp are just cooked through, about 1 minute.
  6. Add butter; cook, stirring vigorously until butter melts and makes a creamy sauce, about 1 minute. Taste to adjust salt.
  7. Remove from heat. Stir in dark green scallion parts. Serve immediately in shallow bowls.


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