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Summer Squash and Shrimp Fricassee

Summer Squash and Shrimp Fricassee

With fresh corn, tomatoes, and herbs — and plenty of yellow squash — this easy shellfish dish makes summer produce the star.

Calories
109
Carbohydrates
18g
Protein
5g
Potassium
471mg
Fiber
5g
Sugar
5g

Ingredients

  • 2 (5-ounce) bunches scallions

  • 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 (from 2 ears corn)

  • 1 pound peeled and deveined raw large shrimp, tail-on

  • 1/2 cup shrimp stock or fish stock

  • 1 small fresh habanero chile (about 1/2 ounce), seeded and minced (about 1 teaspoon)

  • 1 pound summer squash, chopped into 1/4-inch pieces (about 3 2/3 cups) 

  • 1 medium tomato (about 8 ounces), finely chopped (about 1 cup)

  • 1/2 cup dry white wine

  • 3 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons unsalted butter

Direction

  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 over medium-high. Add white and light green scallion parts, garlic, and bay leaves; cook, stirring occasionally, until scallions just soften, about 2 minutes. Add corn; cook, stirring constantly, 1 minute. Add shrimp, shrimp stock, and habanero; cook, stirring constantly, until shrimp just start to turn opaque but are not cooked through, about 45 seconds. Add squash, tomato, wine, parsley, thyme, lemon juice, salt, and black pepper. Cook, stirring constantly, until shrimp are just cooked through, about 1 minute. Add butter; cook, stirring vigorously, until butter melts and makes a creamy sauce, about 1 minute.

  3. Remove from heat. Stir in dark green scallion parts. Serve immediately.

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