Ingredients

The following ingredients have 1 Servings
  • 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)

Instruction

  • 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.