It’s back to school time, which means fall almost here. Fall is bitter sweet for me. The cooler temperatures mean I am back in the kitchen and get to use my oven! But the shorter days and busier schedules mean less fresh produce and less time to prepare meals. So, as summer is transitioning to fall I find myself making quick and easy one pot meals. Easy to cook and easy to clean, so I can soak up the last drops of summer or feed everyone before they get “hangry”.
Skillets are one of the fastest ways to get dinner (or breakfast!) on the table. This paleo summer squash shrimp skillet is super easy to cook, easier than it is to say, I promise! From start to finish you can have this on the table in 20 minutes. And using the last of the summer squash from the garden and wild caught shrimp it is hearty enough dinner for a chilly fall night but light and fresh enough as summer still lingers in the air.
- 2 medium summer squash (or 4-5 baby squashes), diced
- 1/2 large white or yellow onion, diced
- 2 cajun or cayenne pepper, diced (substitute red bell if you don’t want it spicy)
- 1-2 mini sweet peppers, diced
- 2 large cloves of garlic, minced
- 3-4 ripe large roma or beefsteak tomatoes, diced
- 2 Tbsp of olive oil
- Salt and pepper to taste
- 1/2 lemon, juiced
- 2 Tbsp dried oregano
- 4-6 stems of fresh basil, chiffonade
- 1/2 lb wild caught cooked shrimp
- Nutritional Yeast (optional), as a garnish
- Heat a skillet over medium heat. Add olive oil to coat bottom of the pan.
- Sweat diced onion, about 4-5 minutes. Deglaze with lemon juice.
- Add diced peppers, garlic and tomatoes and saute. Add a pinch of salt to help tomatoes start to soften.
- Once tomatoes start to give off their juices, about 2 minutes, add dried oregano and diced summer squash. Cook about 3-4 minutes until squash starts to soften.
- Add cooked shrimp, a pinch of salt, a good amount of cracked black pepper and cook until shrimp are heated, about 3-4 minutes.
- Remove from heat and add half the basil. Stir to combine.
- Serve with nutritional yeast (optional) and the remaining basil as a garnish!
This was one of my mom’s go to dishes when all of us kids went back to school. She use to top it with parmesan cheese, but I recently have discovered a new found love for nutritional yeast as a paleo parmesan substitute. It has a salty, nutty and complex flavor that is great on vegetable dishes and Italian flavors. I also like to serve this with roasted fingerling potatoes that are tossed in Harissa and salt. I top that off with a dollop of coconut yogurt (instead of sour cream) and chives. Yum! Good bye beautiful warm summer, welcome cozy cool fall!