Shrimp and Summer Veggies

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Warmer weather generally means people are a bit busier during the day on weekends and even during the evening after work. Of course, that leaves less time to prepare a home cooked meal, but there are plenty of recipes involving light, summer foods that don’t require much time or exertion to create.

What you’ll need:
1 lb blue Argentine shrimp
2 zucchini, sliced
1 yellow squash, sliced
4 campari tomatoes, chopped
4 yellow cipollini onions, sliced
1 tbsp garlic, chopped
1/2 cup dry white wine
2 tbsp olive oil
Black pepper
Crushed red pepper flakes

Directions:
Wash the shrimp and pat them dry. Remove the tails and set aside.

In a large skillet, heat the olive oil. Add the garlic and the onions. Caramelize the onions on low heat.

Once the onions are caramelized, add the zucchini, squash, and tomatoes. Saute on medium heat and add more olive oil as needed.

Add the shrimp and cook for approximately 3 minutes on a side. Stir in the wine and add black pepper and crushed red pepper flakes to taste. Serve in bowls.

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