High summer is the perfect time for a simple sauté of fresh veggies with a light protein like shrimp. Quick, tempting and a super use of your excess cherry tomatoes. I added fresh herbs from my garden and made some long grain brown rice in my InstaPot to serve with it. Refreshing and very nourishing without heavy sauces or cheese. Ready in less than 30 minutes.

This is a recipe for one, just double it if you are feeding someone. Try scallops if you prefer them. Sub in a different kind of squash if that’s what you like. I grew yellow pattypan squash. They are at their best small. This one was just a day from being too big. I cut it in half and scooped out the seeds. I sliced half of it quite thin so it would cook rapidly. You can use a yellow onion or even shallots in place of the red onion. Please try to get vine ripened local tomatoes, organic if possible. You could use large, diced tomato chunks but add them right at the very last minute. The herbs are simple to switch up, maybe mint and basil? I have to say that thyme and parsley freshly picked are delightful. I used 4 jumbo Argentinian shrimps which are deliciously meaty, and their flavor is reminiscent of lobster. Use whatever shrimp you prefer; fresh and do shell them for easy eating. Enjoy!

Summer Shrimp Sauté

Ingredients

1 Tbsp. light olive oil

1 small red onion sliced into vertical ribbons (from top to bottom)

1 cup of thinly sliced patty pan squash (if seeds are big scoop them out)

1 or 2 garlic cloves minced

4 ounces shrimp, peeled

1-2 sprigs of fresh thyme

1 stalk of parsley finely julienned

zest of half a lemon cut in skinny strips – I have a tool that ribbons off 3 strips at a time

1 Tbsp butter

juice of 1/2 that small lemon

1/2-3/4 cup cherry or grape tomatoes

salt and pepper to taste

brown rice if you want a starch

Directions: Prep the veggies; slice the onion vertically into narrow ribs, removing the very top and bottom. Thinly slice the squash.

Heat a 9-10 inch sauté pan until fairly hot, add the olive oil, when hot add the onion. Stir a minute. Add the squash slices, stir and add a Tbsp of water to help it steam. Stir or flip the squash a few times. Add another bit of water. I cooked this for about 4 minutes. Add the garlic minced and cook 30-60 seconds. Push the veggies to the edges and add just a touch more oil. Lay the shrimps in the open space. Turn after a minute. After another minute add the butter and then add herbs and lemon zest strips and then juice. Stir and add the tomatoes after a minute. Stir well, add salt and pepper freshly ground; to taste. Serve on brown rice or noodles. Enjoy!