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Author 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...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! —drbabs
- 1 teaspoon olive oil
- 1 yellow squash, cut in half lengthwise, and then sliced into 1/2 " thick half-moons
- 1 spring onion or shallot, sliced thin
- salt and pepper to taste
- 1/8-1/4 cups chicken broth or stock
- juice and zest of 1/2 lemon
- 1/4 pound large to jumbo shrimp, peeled
- 1/4 cup white wine (I used Viognier)
- 1 teaspoon chopped parsley
- 1-2 tablespoons butter (optional)
- 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.
- Push the vegetables to one side of the pan, turn the heat up, and pan saute the shrimp till barely cooked through, turning once.
- Pour in the white wine and deglaze the pan, stirring up any brown bits as the sauce reduces. Stir in butter if using.
- Serve with some chopped parsley sprinkled on the top. Feel virtuous.
- This recipe was entered in the contest for Your Best Summer Squash Recipe