It’s that time of year when I look at my counter and decide how to combine what’s there into something edible.
My tomatoes have finally started to ripen, albeit slowly. My summer squash are still producing, also slowly.
To be honest, there’s not much moving with any speed around here, except the lizards…..
In keeping with my current goal of maximum flavor with minimum labor in the kitchen, this is a quick, easy dinner for 2.
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Shrimp & Summer Squash on Gnocchi
Use any summer squash / zucchini / courgette that appeals to you – or grows in your garden.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Skillet
- 8oz (250gr) shrimp, cleaned
- 8oz (250gr) summer squash, halved lengthwise, then sliced
- 4 small shallots, sliced
- 6 cherry tomatoes, cut in half
- 8oz (250gr) fresh gnocchi
- 4 tbs pesto
- 4 tbs tomato sauce
- handful fresh basil leaves, chopped if large
- 2 tbs olive oil, divided
- Cook gnocchi in boiling water just until it floats, 1 – 2 minutes.
- Drain and immediately put in a hot skillet, big enough to hold it all in a single layer.
- Add 1 tbs olive and toss to coat. Sauté over medium heat, tossing frequently, until lightly browned, 8 – 10 minutes.
- Heat 1 tbs olive oil in another skillet.
- Add shallots, squash and sauté until both are tender and starting to color, 7 – 8 minutes.
- Add shrimp, and sauté until cooked through, 5 – 7 minutes
- Add cherry tomatoes, pesto, tomato sauce, stir to combine and warm slightly.
- Remove gnocchi and divide onto 2 plates.
- Spoon shrimp and squash over gnocchi, garnish with basil and serve
You can substitute the gnocchi that goes right into the skillet without boiling first.
I keep small quantities of tomato sauce in the freezer. You can substitute 1 tbs tomato paste (I buy it in tubes) and 3 tbs water for the sauce.
Shrimp are done when they curl and turn opaque
- Serving Size: 1/2 recipe
- Calories: 794
- Sugar: 6.7 g
- Sodium: 1324.6 mg
- Fat: 50.3 g
- Saturated Fat: 10.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 55.9 g
- Fiber: 3.3 g
- Protein: 31.4 g
- Cholesterol: 111.3 mg
Keywords: shrimp, gnocchi, pesto
I was a nice person yesterday.
In the vegetable market a woman asked me what to do with a rib of celery. It’s bizarre, but here in France people will pull 1 or 2 ribs off of a stalk of celery. I can deal with that. The ones that irritate me are the people who rip all the outer ribs off to get to the heart and leave the rest.
I digress…. She had one rib and wanted to know which part to use – the leaves or the rib. I tried to explain that it depended on what she was cooking. I have no idea if she understood me but she bought the rib.
Good deed #2. The supermarket wasn’t terribly busy, for a change so, naturally, they closed half of the cashiers. I had a full trolley (cart) and was inline behind another person with a full trolley. I let the person behind me, with just a few things, go ahead of me. I usually do that but I have never seen anyone else do it.
Good deed #3. Regarding the lizards who are very fast – I rescued one from the bathtub. They can manage to get inside between the screen and the window frame but can never find their way back. They fall into the tub and can’t get out. I use a can to capture them. It’s square, so lies flat on the bottom of the tub. I don’t try to catch them – just put it down and they, with a bit of encouragement, run into it as it looks ‘safe’. I put a paper over the top and carry them out.
It’s the little things…..
Like listening to the bees buzzing in the lavender:
It’s not easy to get a photo of a busy, buzzing bee.