This is one of those meals that is perfect for both the day before, and the day after grocery shopping. The day before grocery shopping in my house the fridge always looks a little sparse–there are one or two fresh vegetables that are juuuuuuust about ready to give up, a few pieces of half-used citrus, and a quarter of onion that need to be used up. The day after grocery shopping, my fridge is so full I can barely find what I need, and I’m itching to clear it out little bit.
The anchors of this recipe are definitely the summer squash and the zucchini. Beyond that, the butter, basil, and lemon sauce will pull any fresh vegetable together. I used frozen corn because there aren’t any good fresh ears yet, but I’m sure it will only be better with some backyard grown, late-summer vegetables. Shrimp is an expensive ingredient in the Midwest–even when it’s on sale, I can rarely find it for cheaper than $9/lb, so it is only purchased every few months in our house. But, when it is I like to stretch it as far as possible, which means including lots of other ingredients to bulk up the meal–so the shrimp is a fun addition, rather than the main ingredient. If you don’t have any shrimp on hand, sliced, grilled chicken would work great with these flavors, or this would be a great Meatless-Monday meal.
A note about the cooking time–one of my pet peeves is when a recipe calls for chopped vegetables or cooked meat, but doesn’t include the time it takes to chop those veggies in the cooking time of the recipe. There certainly must be some well organized individuals out there who are able to chop a week’s worth of onions at a time, but I am not one of them. Dinner usually starts being made at 6, and whenever it is done, we eat. So, this recipe, and all the others here, account for the total time they take to make–from roll-in-the-door, pull-the-shrimp-out-of-the-freezer, to pick up the fork and eat.
Shrimp & Summer Vegetable Medley
- 1/2 lb. raw shrimp
- 1 medium onion
- 2 cloves garlic
- olive oil, for drizzling
- 1 summer squash
- 1 zucchini
- 1/2 C grape tomatoes
- 1 C fresh mushrooms
- 1 C corn (fresh or frozen)
- 2 Tbls butter
- 1/2 a lemon
- 10 basil leaves
- fettuccine or brown rice, for serving
- If serving with fettuccine or rice, put the water on to boil and add in the pasta or rice when needed.
- Put the shrimp in a bowl and cover with cool water to thaw.
- While the shrimp are thawing, peel and smash the garlic, dice the onion finely, chop the summer squash and zucchini into small chunks, the grape tomatoes in half, and the mushrooms into slices.
- Add a drizzle of olive oil to a wide skillet and toss in the onion, summer squash, and zucchini. Saute over medium heat, stirring occasionally for about five minutes.
- While the first vegetables are cooking, peel the shrimp.
- Add the garlic, tomatoes, mushrooms, and corn to the pan with the vegetables, and continue cooking, stirring occasionally.
- In a separate saute pan, heat another drizzle of olive oil over medium heat and add the shrimp. Cook the shrimp only for about three minutes total–just until they turn pink. Season well with a few grinds of salt and pepper.
- Add the shrimp to the vegetables and stir together, then remove from heat.
- Stir in the butter, juice of 1/2 a lemon, and the basil leaves.
- Serve over fettuccine or brown rice.
Inspired by the Pioneer Woman.